This Saturday, June 1st, from 12 – 2, there will be a special event for the Northern California Chapter of Sisters in Crime at Orinda Books. I will be reading from my award winning mystery, Floats the Dark Shadow. Cara Black will read from Murder Below Montparnasse, Gigi Pandian from Other People’s Baggage, and a dozen other talented local authors will give a brief presentation. Join us for an intriguing afternoon.
276 Village Square
Orinda, CA 94563
This recipe is my own devising, less “short” than the traditional recipes, with a dense texture and a unique flavor from the brown sugar and almond extract.
These are a bit raggedy, since I waited till they were cool before I cut them.
YVES’ CHOCOLATE ALMOND SHORTBREAD 4 cups flour
1 cup butter, softened
3/4 cup brown sugar
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups semisweet chocolate bits
Toasted almonds for garnish
Preheat the oven to 350 degrees. Lightly butter a 13 x 9 inch pan
Cream the butter and sugar together till fluffy. Beat in the egg, then add the vanilla and almond extracts. Add the flour a cup at a time. You’ll need to work in the last cup with your hands. It feels very sumptuous!
Press into baking pan, and bake about 25 minutes, or until lightly golden. Sprinkle the chocolate bits over the shortbread and allow to melt enough to spread into frosting. Mark off the number of the pieces desired with toasted (or not) almonds. Cut while still warm.