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\u00a0Sonoma County,\u00a0California.<\/p>\n
Chocolate Almond Shortbread<\/b><\/p>\n
Ingredients for Chocolate Almond Shortbread<\/i><\/p>\n
8 ounces butter (at room temperature)
\n2 ounces granulated sugar
\n1 ounce powdered sugar
\n1 ounce cocoa powder
\n1 teaspoon vanilla
\n\u00bd teaspoon salt
\n8 ounces all purpose flour
\n1 ounce chopped almonds<\/p>\n
Ingredients for Pinot Noir Dried Bing Cherry Puree<\/i><\/p>\n
8 ounces dried Bing cherries (or other Fruit)
\n4 ounces J Pinot Noir
\n2 ounces water<\/p>\n
Directions for Chocolate Almond Shortbread<\/i><\/p>\n
1. In mixer on low speed blend butter, sugars, cocoa, vanilla and salt.
\n2. Then add flour, and nuts.
\n3. Roll out dough between two pieces of parchment paper to 1\/8 of an inch.
\n4. Chill dough in refrigerator for one hour; this will make it easier to cut into desired shapes.<\/p>\n
Bake 350\u00ba for 8-10 minutes.<\/p>\n
Directions for Pinot Noir Dried Bing Cherry Puree<\/i><\/p>\n
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.
\n2. Pour into blender and puree.
\n3. Allow mixture to cool then place in a pastry bag for piping.<\/p>\n
This recipe was provided by the\u00a0J Vineyards & Winery Culinary Team<\/a>.<\/p>\n