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Johnson Estate Winery

Chocolate Kirsch Shortbread Almondine

Chocolate Kirsch Shortbread Almondine
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)


3⁄4 cup butter, softened
1⁄2 cup sugar
1 cup white flour
1⁄2 cup ground almonds or almond meal

1 tsp. almond extract

2 tbsp. ground flaxseed (optional)

Beat butter, sugar, and almond extract until fluffy and light-colored. Add flour, almond meal, and flaxseed and mix until the dough has absorbed all of the flour. Using lightly-floured fingertips, pat the dough flat into a 9” x 9” pan which may be lined with parchment paper. Lightly dock the dough with a fork. Bake at 350 degrees for about 30 minutes, or until golden. Remove from oven and let cool.

Cherry Layer:

1 1⁄2 cup cherry jam (not the spreadable type)
1-2 tbsp. Johnson Estate Chambourcin or Kirschwasser, a German cherry liqueur

Put jam into a saucepan. Add 1 tbsp wine or liqueur. If the jam is very stiff, add slightly more wine. Simmer until the mixture bubbles. The longer it is boiled, the stiffer the jam layer. If the jam is relatively thick, not much more than melting is required. Pour on top of cooled shortbread.

Chocolate Layer:

3⁄4 cup Dark “Special” chocolate chips
2 tsp. butter
1⁄4 cup toasted slivered almonds

When jam and shortbread have cooled, melt chocolate and butter in a microwave, taking care not to overdo this. Microwave 30 seconds to start and smaller increments thereafter until melted, stir frequently. You may also gently heat the chocolate and butter on top of the stovetop until melted. uickly spread on top of cooled jam. Sprinkle the top with toasted slivered almonds. Once the chocolate has set, cut into bars. Note: You may also drizzle the chocolate on top of the jam, instead of a solid layer of chocolate. 

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