ChocNutShortbread1 scaled

Chocolate-Nut Shortbread

Shortbread that melts in your mouth, with crunchy toasted nuts and soft chocolate chips.


Take the time to toast the whole nuts before you grind them. It will bring out their full flavor and aroma. Once cool, chop into med-fine pieces.ChocNutShortbread2

Stir in the nuts and chocolate chips, then press into a greased baking pan.ChocNutShortbread3

If you want to use a spring form pan like I did, be sure to line the bottom and up the sides with foil or parchment. In the oven the butter will melt and leak out the bottom and make a mess in your oven.ChocNutShortbread4


Chocolate-Nut Shortbread

Marla Hingley
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 36


  • 1 lb butter
  • 3 cups GFC Flour Blend for Baking
  • tsp xanthan gum
  • Pinch salt
  • 1 cup icing sugar
  • 1 cup GF chocolate chips
  • 1 cup walnuts or pecans/hazelnuts, toasted & chopped


  • Cream the butter and the icing sugar together until light and fluffy.
  • Add the flour, xanthan gum and salt. Mix thoroughly. Stir in the chocolate and nuts.
  • Press dough into a greased pie plate (or line it with parchment) and bake for about 20-25 minutes at 350ºF.
  • When cool, cut into wedges.


-To toast nuts, place in a dry skillet over med-high heat for about 8 minutes or until they start to turn golden (shake pan frequently). Allow to cool before chopping/adding to recipe.
-For smaller portions, divide dough in half and use 2 pans for thinner shortbread wedges.
Tried this recipe?Let us know how it was!
See also
Macadamia Ginger Cookies


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  1. This recipe makes a lot of cookies, so by all means cut the recipe in half if you like. In comparison to regular cookie dough, shortbread contains much more butter because that is what gives it its uniquely crisp and melt-in-your-mouth in texture.

  2. They look and sound yummy, but seriously, 296 calories per cookie wedge and 196 grams of carbohydrates? Have you tried using a small scoop and making individual cookies or patting the dough into a 9X13 baking pan instead of a round pan? You’d get more ‘cookies’ and cut the calories/cookie 50-75%

  3. Xanthan gum is a substitute for gluten – which makes baked goods tender, binds ingredients together, and able to rise among other things. If you take gluten out, it really needs to be replaced with something (be it xanthan gum or another substitute). Here is some more info: What is Xanthan & Substitutes

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