Chocolate Nut Shortbread

The year 2026 is just around the corner, and the New Year calls for a sense of ritual. Today I’m sharing a chocolate nut shortbread made in a horse‑shaped mold, just for Year of the Horse. Wishing all my friends an early Happy Year of the Horse, may you get rich in a jiffy, and have good luck in a flash!

Ingredients:

Butter: 172 g

Icing sugar: 48 g

Whipping cream: 68 g

Cake flour: 275 g

Cocoa powder: 25 g

Almond flour: 40 g

Chocolate nut filling: 600 g

Instructions:

1. Let the butter come to room temperature until you can easily press a finger into it. Add the icing sugar and mix until smooth. Gradually add the room‑temperature whipping cream in small portions, mixing well after each addition.

2. Combine the dry ingredients (cake flour, cocoa powder, almond flour), sift them into the butter mixture, and press with a spatula until no dry powder remains. Then gently knead into a dough with your hands, being careful not to overwork it. Cover with plastic wrap and refrigerate for at least 30 minutes.

3. While the dough is chilling, divide the filling into 15 g portions and roll each into a ball.

4. After chilling, divide the dough into 15 g portions, roll each into a ball, and flatten it. Place a filling ball in the center, wrap the dough around it, and seal the opening with your thumb and forefinger. Roll into a smooth ball.

5. Place each filled dough ball into a mold and press to shape. Transfer the shaped cookies to a baking tray and bake in a preheated oven at 170°C (top heat) and 150°C (bottom heat) for about 25 minutes. Note that temperature and time are just a reference and may need adjustment for your specific oven.

Give your friends horse‑shaped chocolate nut shortbread in the Year of the Horse. It’s full of sincerity, beautiful, and delicious! Follow this recipe and make it right away!

FORM：RED NOTE