Chocolate Almond Shortbread

Directions

1. 1
   Put oven rack in middle position and preheat oven to 375°F
2. 2
   Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
3. 3
   Add butter and pulse just until a dough forms.
4. 4
   Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
5. 5
   Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
6. 6
   Bake until cookies are dry to the touch, 15 to 17 minutes.
7. 7
   Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.
8. 8
   Recut hot cookies into triangles, then cool completely in pan.
9. 9
   Dust with confectioners sugar just before serving.
10. 10
    **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
11. 11
    Makes 32 cookies.