What could be better for Valentine’s Day than home baked chocolate shortbread with Pinot Noir? Enjoy creating this recipe from J Vineyards & Winery in Sonoma County, California.

Chocolate Almond Shortbread

Ingredients for Chocolate Almond Shortbread

8 ounces butter (at room temperature)
2 ounces granulated sugar
1 ounce powdered sugar
1 ounce cocoa powder
1 teaspoon vanilla
½ teaspoon salt
8 ounces all purpose flour
1 ounce chopped almonds

Ingredients for Pinot Noir Dried Bing Cherry Puree

8 ounces dried Bing cherries (or other Fruit)
4 ounces J Pinot Noir
2 ounces water

Directions for Chocolate Almond Shortbread

1. In mixer on low speed blend butter, sugars, cocoa, vanilla and salt.
2. Then add flour, and nuts.
3. Roll out dough between two pieces of parchment paper to 1/8 of an inch.
4. Chill dough in refrigerator for one hour; this will make it easier to cut into desired shapes.

Bake 350º for 8-10 minutes.

Directions for Pinot Noir Dried Bing Cherry Puree

1. Combine all the above in small saucepan and bring to a boil, then adjust heat to low and cook until cherries are soft, about 10 minutes.
2. Pour into blender and puree.
3. Allow mixture to cool then place in a pastry bag for piping.

This recipe was provided by the J Vineyards & Winery Culinary Team.