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espresso almond shortbread

Espresso Chocolate Almond Shortbread Cookies


Units Scale
  • 1 cup butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon teaspoon almond extract
  • 2 Tablespoons Instant Espresso Powder
  • 2 cups flour
  • 1 6 ounce bag of chocolate chips
  • 1/2 cup (rounded) slivered almonds


Preheat oven to 375 F. or 350 convection oven.

Cream butter and sugar.Add salt, vanilla, almond extract and espresso powder to combine. Add in flour, and mix. Add in chocolate chips.

Press dough into an ungreased 9X13 pan. Sprinkle slivered almonds over top off cookie dough, and press gently. Bake for 25-30 minutes until a golden brown on almonds forms.

Remove from oven, and allow to sit for 5 minutes. Flip pan over onto a cutting board. Use a sharp knife or a pizza cutter to cut bars. We like to do narrow bars, but any shape will do!

Once bars are cut, allow to cool until set up. Bars will become crunchy, once cooled. Do not move cookie bars when they are still warm, or they will break.






These bars freeze well.

  • Prep Time: 20 minuts
  • Cook Time: 30 minutes
  • Category: cookies
  • Method: baking

Keywords: espresso, chocolate, almond