Spiced Chocolate Shortbread Pyramids

By Amanda26

Ingredients

• Topping:
• 6 oz bittersweet chocolate, chopped
• 1 cup butter, softened
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp cinnamon
• 1/2 tsp pepper
• 1/2 tsp ancho chili pepper
• 1/4 tsp salt
• 2 oz bittersweet chocolate, melted

Details

Servings 50

Preparation

Step 1

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.

In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in sugar and vanilla. In separate bowl, whisk together flour, cornstarch, cinnamon, pepper, ancho chili pepper and salt ; stir into chocolate mixture.

On parchment paper, shape half of the dough into 10 inch (25 cm) log. Repeat for second log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 2 hours, reshaping logs if necessary. (Make-ahead: Freeze in airtight container up to 3 weeks.)

Cut logs into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (If dough softens, freeze for 15 minutes.)

Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.

Topping: Using piping bag or fork, drizzle cookies with chocolate; refrigerate until set, about 30 minutes.