Half-Baked by Liz  recipes, crafting, & other fun things

Shortbread Bark

December 9, 2013 / by Liz

Main - Shortbread Bark

I adapted this recipe from this months Martha Stewart Living magazine. They were really yummy, and a nice alternative to traditional shortbread. Here’s how I made them:


1 ¾ sticks (¾ cup + 2 tablespoons) unsalted butter, cold
2 ¼ cups flour
1 teaspoon ginger
¼ teaspoon salt
½ teaspoon baking powder
¾ cups sugar
1 egg white
1 cup sliced almonds
2 tablespoon sesame seeds
½ cup chocolate chips


Preheat oven to 350F. Butter a 9″x13″ cake pan, and line with parchment such that the paper hangs over the sides (this will help with removal). Add butter, flour, ginger, salt, baking powder, and ½ cup of the sugar to food processor, and pulse until dough comes together. Dump the dough into the prepared pan, and press into place.

1 - Food Processor

2 - Dough Dump

3 - Dough in Pan

Brush the entire egg white over the dough. Alternate layers of almonds, sesame seeds, and remaining ¼ cup of sugar over the top. Bake for ~30 minutes, until golden.

4 - Egg + Layers

5 - Layers Added

Immediately remove the cookies from the pan, and cut into squares. Once cooled, melt the chocolate chips in the microwave (½ power for 30 seconds at a time, stirring between intervals). Transfer melted chocolate to a squeezy bottle, and drizzle chocolate over each square.

6 - Cut

7 - Chocolate Drizzle

Final - Shortbread Bark


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