mexican chocolate shortbread

How To Make mexican chocolate shortbread

• 1

  Preheat oven to 350 degree F: Butter a 9-inch square metal baking pan, then line with parchement papper, leaving an overhang on all 4 sides.
• 2

  Pulse the flour, almond, cocoa powder, cinnamon, salt, and cayenne until finely ground. Beat butter aand granulated sugar in large bowl with a mixer until lightly fluffy. add in flour mixture and press dough into pan.
• 3

  Prick dough with a fork then cut into 18 strips lightly press almond slices and sprinkle with raw sugar, place in refrigerater for 10 minutes. bake for 30-35 minutes it will look puffy. Store in a airtight container.
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