Скачать или смотреть Day 10 of 12 Days of Cookies: Chocolate Chai Marbled Shortbread - Sponsored by Bridgeman's Ice Cream

It’s day ten of the Twelve Days of Cookies series on Twin Cities Live, brought to you by Bridgeman’s Ice Cream. Janna Aho of Janna’s Gluten Free Bakery makes Chocolate Chai Marbled Shortbread and pairs it with Bridgeman’s Raspberry Fudge Torte ice cream.

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Chocolate Chai Marbled Shortbread

PREP TIME: 30 min | COOK TIME: 10–11 min | SERVES: 24

Ingredients:

Chai shortbread:
• 2 sticks butter
• ⅔ cup sugar (150 g)
• 1/2 tsp. almond extract
• 2 tsp. chai spice
• 60 g almond flour
• 300 g gluten-free flour
• 1/2 tsp. xanthan gum
• 1/4 tsp. salt

Chocolate shortbread:
• 2 sticks butter
• 150 g sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. espresso powder (optional)
• 60 g almond flour
• 250 g gluten-free flour
• 30 g unsweetened Dutch cocoa powder
• 1/2 tsp. xanthan gum
• 1/4 tsp. salt
• Demerara sugar (for rolling, optional)

Directions:

Chai shortbread:
1. Cream butter and sugar together in a stand mixer until smooth.
2. Add almond extract to the mixing bowl.
3. In a medium bowl, whisk together all dry ingredients.
4. Add dry ingredients to the stand mixer and mix until the dough is smooth.
5. Divide dough into 4 parts and set aside.

Chocolate shortbread:
1. Cream butter and sugar together in a stand mixer until smooth.
2. Add vanilla extract to the mixing bowl.
3. In a medium bowl, whisk together all dry ingredients.
4. Add dry ingredients to the stand mixer and mix until the dough is smooth.
5. Divide dough into 4 parts and set aside.

Assemble dough:
1. Line a loaf pan with parchment paper.
2. Press one quarter of the chai dough into the loaf pan to form a rectangle.
3. Press a section of chocolate shortbread dough on top of the chai layer.
4. Repeat with remaining dough, alternating flavors.
5. Place the last chocolate dough section on top.
6. Use parchment paper to lift the dough block out of the pan and press sides to make a solid block.
7. Cut the loaf of dough lengthwise, if desired.
8. Wrap dough logs in parchment, place in a ziplock bag, and refrigerate for 1–2 days.

Prepare to bake:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Roll cookie logs in demerara sugar, if desired.
4. Slice dough logs into ½-inch slices and place slices on the baking sheet, leaving 2–3 inches between cookies.
5. Bake for 10–11 minutes.
6. Immediately after removing from the oven, use a flat utensil to reshape cookies if needed.
7. Let cookies cool completely on the baking sheet before removing.