Fall in love with chocolate and almonds all over again. This chocolate dessert, layered with almond paste is just the right mix of sweet and nutty. Drizzled with chocolate and sprinkled with almonds, this dessert is sure to please a crowd!
Last summer, Kim and I had so much fun at the Food and Wine Conference in Orlando, FL! It’s that time of the year to start thinking about it again and entering all their great contests!!!!
This recipe is my entry for the Dixie Crystals Chocolate Dessert Recipe Contest. Read more about it here.
See my last year’s dessert contest entry: Healthier Brownie Treat
My 8 year old daughter and I came up with this recipe based on our love for almonds (my 5 year old does NOT like them!). We love making muffins and scones together. Although we both have a sweet tooth, we like desserts that are a little on the lighter side and not over sweet.
This Chocolate Almond Layer Shortcake fits the bill. It was the perfect ending to dinner and still amazing the next morning with coffee!
I shared it with a group of 10 ladies who all gave it raving reviews.
I love this, it is sweet, but not too sweet.
Just the right amount of chocolate and almond!
Can I please take the last piece home to share with my husband!
Chocolate Almond Layer Shortcake
Prep 30 minutes, Bake 20 minutes
- 3 1/2 cups all-purpose flour
- 1/2 cup of Dixie Crystals sugar
- 3 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate melted
- 1/3 cup of room temperature salted butter
- 1 1/2 cup of half and half
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 7 ounce almond paste
- 8 ounces of milk or dark chocolate melted.
- 1 4 ounce package of sliced almonds
Directions for Chocolate Almond Layer Shortcake
Preheat oven to 400 degrees F.
1. In a large bowl combine, flour, sugar, baking powder, and salt. Cut in the butter with a pastry knife or large fork. Add in melted chocolate and mix. Pour half and half in and mix until just blended.
Do NOT over mix. This will make the shortcake hard and brick-like.
2. Set the dough on a lightly floured or parchment paper covered surface. Knead a few times and pat dough out to a 9 x 26 inch rectangle. Add more flour if the dough is too sticky.
3. Roll out the almond paste into a 9 x13 rectangle according to the package instructions. Use parchment paper or a flexible cutting board for easy transfer. Set the rectangle on one-half of the dough. Fold the other half of the dough over the almond paste – like a sandwich. We had to use some spatulas to help on this step, but there may be an easier way!
4. Score dough in 1 1/2 inch squares with a sharp knife. Bake for 20-22 minutes, or until golden brown.
5. Remove from oven and transfer to a wooden cutting board. Topping: drizzle with melted chocolate and top with sliced almonds while still warm. Allow the chocolate to cool and set. Cut and serve with coffee.
Makes 20 servings
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