Servings: 16
Source: fine cooking #23
Yields twelve or sixteen wedges.
Adding an egg yolk to this shortbread gives it a softer, less sandy texture.
Ingredients
FOR THE SHORTBREAD:
1/4 lb (1/2 cup) unsalted butter, at room temp; more for the pan
1/2 cup granulated sugar
3/4 oz (1/4 cup) unsweetened cocoa powder, preferably Dutch-processed
1/4 tsp table salt
1 lg egg yolk
1/2 tsp pure vanilla extract
4 1/2 oz (1 cup) unbleached all-purpose flour
FOR THE GLAZE:
3 oz bittersweet or semisweet chocolate, coarsely chopped (a generous 1/2 cup)
1 oz (2 Tbs.) unsalted butter, cut into two pieces
1/2 cup (2 oz.) coarsely chopped pecans or walnuts, toasted and cooled, or chopped pistachios
Directions
MAKE THE SHORTBREAD: Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter the bottom and sides of a 9 1/2-inch fluted tart pan with a removable bottom.
In a medium bowl, combine the butter, sugar, cocoa, and salt. Beat with an electric mixer on medium speed until well blended. Scrape the bowl. Add the egg yolk and vanilla and continue beating on medium until just combined. Add the flour and mix on low speed, scraping the bowl as needed, until the dough begins to clump together, about 1 minute. Scrape the dough into the prepared pan, scattering the pieces of dough evenly. Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to create an even layer. Bake until the top no longer looks wet and the dough just barely begins to pull away from the sides of the pan, about 25 minutes.
SHORTLY BEFORE THE SHORTBREAD IS DONE, MAKE THE GLAZE: Melt the chocolate and butter on the stove or in a microwave. Stir until smooth. When the shortbread is done, transfer the pan to a rack. Pour the warm glaze over the shortbread and, using an offset spatula, spread the glaze evenly to within 1/2 inch of the edge. Scatter the nuts evenly over the glaze and gently press them in. Let cool completely until the glaze is set. Remove the shortbread from the tart pan and cut it into 12 or 16 wedges. Serve at room temperature.