These thick and buttery shortbread bars are studded with ruby chocolate which adds a beautiful pink color and mild fruity flavor.
- 1 cup (220g) unsalted butter, room temp
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/4 tsp almond extract
- 1/2 tsp salt
- 1 cup (100g) almond flour*
- 1 1/2 cups (195g) all purpose flour
- 1 cup (170g) ruby chocolate*
- Sparkling sugar for sprinkling on top (optional)
- Preheat the oven to 325F (SEE NOTES) and coat a square 8×8 dish with nonstick spray and line with parchment paper, allowing it to hang over the edges of the pan for easy release.
- In a medium bowl, whisk together the salt, almond flour, and flour. Set aside.
- In a large mixing bowl, using a hand or stand mixer with the paddle attachment, cream together the butter and sugar. Start on a low speed then slowly work your way up to prevent the sugar from flying out of the bowl.
- Once smooth and fluffy, mix in the egg, vanilla, and almond extract.
- Next, add in the dry ingredients and mix until combined. The consistency should be similar to mashed potatoes.
- Pour in the chocolate and fold in by hand using a rubber spatula.
- Scoop the dough into the prepared baking pan and spread it even. I recommend using a small offset spatula or the back of a spoon to get it as even as possible.
- Sprinkle a couple extra chocolate chips on top if desired.
- Bake for 35-40 minutes, or until the edges are a pale golden brown.
- Let the shortbread rest at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for at least 2 hours. Do not dig into the shortbread too early as it will not be set.
- Once chilled and set, lift the shortbread out of the pan and slice into bars. Sprinkle with sparkling sugar if desired (for decorative purposes) and enjoy!
BAKING TEMPERATURE – In the photos shown in this post, the bars were baked at 325F. If you’d prefer to have a more well-done bar, bake at 350F for 30-35 minutes. The edges will turn a bit more golden brown but they’ll have more of a chew rather than a melt-in-your-mouth texture.
ALMOND FLOUR – Although I highly recommend sticking with almond flour, the only other substitute for this would be oat flour. You can make your own by grinding oats in a food processor. Do not swap with regular all purpose flour as this will make the bars too dry.
RUBY CHOCOLATE – I find my ruby chocolate chips in the bulk food section at Sprouts which is a health food store in my area. If you can’t find ruby chocolate, I recommend swapping with milk chocolate chips and then drizzle or partially dunk the sliced bars in pink candy melts. Sprinkle with crushed freeze dried raspberries to get that fruity ruby chocolate flavor.
Keywords: shortbread, scottish shortbread, ruby chocolate, cookie bars