Can you say decadent and delicious three times fast?
Can you say decadent and delicious three times fast?
And though they are fancy looking, they are surprisingly easy to make.
Caitlin Bensel
Almond meal and cocoa powder upgrade a standard shortbread dough, which are then topped with sweet-tart apricot preserves.
These are followed by a fluffy filling made from cream cheese, whipping cream, and marshmallow fluff.
Finally, each cookie is decked out with a melted milk chocolate coating and sliced almonds.
Bring these out after dinner and have everyone dig in to this sweet wonderland.
jar)
12cupheavy whipping cream
6ouncescream cheese (from an 8-oz.pkg.
), at room temperature
3cupsmarshmallow fluff (from a 16-oz.
Lightly coat a large, rimmed baking sheet with butter.
Line with parchment paper; lightly coat with butter.
Whisk flour, almond meal, cocoa powder, and salt in a medium bowl.
Place dough on prepared baking sheet and press into an 11-by-10-inch rectangle.
Bake until shortbread is set, dried on top, and slightly darkened around edges, about 30 minutes.
Transfer baking sheet to a wire rack; let cool completely, about 45 minutes.
Spread preserves over shortbread to reach edges.
Add remaining 2 cups fluff and beat until smooth, about 1 minute.
Fold in whipped cream until combined.
Spoon over preserves on shortbread, leaving a 1-inch border around edges.
Chill, uncovered, until firm enough to slice, at least 3 hours and up to 12 hours.
Place chocolate chips and oil in a small microwave-safe bowl.
Microwave on high, stirring halfway through, until mostly melted, about 1 minute.
(Or melt on stove.)
Let stand, stirring occasionally, for 10 minutes.
Using a sharp chefs knife, cut marshmallow shortbread into 12 rectangles on baking sheet.
Spoon melted chocolate over slices and top with almonds.
Stir constantly until melted.
