
A buttery shortbread, perfectly complemented by sweet, floral chocolate.

Preheat oven to 350°F. Combine dry ingredients in a food processor. Add Akoma chips and process for 15 seconds, add cold butter, process until butter is pea sized pieces. Add egg white, process to a crumbly dough. Wrap in plastic and chill dough for 20 minutes, divide and form 2 logs about 2" diameter, and chill until firm enough to slice into 1/4" pieces. Sprinkle with large-grain sugar and bake for 16-18 minutes.
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