Decadent Shortbread

• Posted on 31 March 2026
• By The Pastry Depot
• 0

Delicious, crisp shortbread biscuits you can personalize with cocoa powder, colorings, or even cocoa nibs – a perfect option for Easter brunch, Spring celebrations, or Mother’s Day gift baskets!

An original recipe from Barry Callebaut.
Discover more recipes from Barry Callebaut.

Yield: 60 12 g shortbread biscuits

Components:

Cocoa Shortbread Pastry

Pistachio Shortbread Pastry

Cocoa Nib Shortbread

Pink Chocolate Decoration

Finishing Touches

Featured Products:

Cacao Barry Zephyr 34% White Chocolate

Cacao Barry Ocoa 70% Dark Chocolate

Cacao Barry Extra Brute Cocoa Powder

COCOA SHORTBREAD PASTRY

Ingredients:

5.5 oz Butter

3.5 oz Powdered sugar

1.9 oz Ground almonds

1.8 oz Whole egg

1/2 ea Vanilla pod, scraped

9.2 oz Flour

2.2 oz Cacao Barry Extra Brute Cocoa Powder

1. Mix the butter, powdered sugar, and ground almonds until smooth.

2. Add the whole egg and vanilla.

3. Incorporate the flour and cocoa powder until you get an even texture, then chill.

4. Roll out your dough until you reach a thickness of 2 mm.

5. Cut dough into 8 g slices using a 5 cm by 3 cm cutter, or other desired shape. Using a stamp, print the word “cocoa” or other embellishment.

6. Bake at 150C/300F on a baking tray with a silpain mat for 10 minutes.

7. Decorate the shortbread biscuits with lines using a chocolate cone of crystallized Ocoa couverture chocolate.

PISTACHIO SHORTBREAD PASTRY

Ingredients:

5.5 oz Fresh butter

3.5 oz Icing sugar

1.9 oz. Coarse ground pistachios

1.8 oz Whole egg

1/2 ea Vanilla pod, scraped

9.2 oz Spelt flour

1. Mix the butter, powdered sugar, and pistachios until smooth.

2. Add the whole egg and vanilla.

3. Incorporate the spelt flour until you get an even texture, then chill.

4. Roll out your dough until you reach a thickness of 2 mm.

5. Cut dough into 12 g slices using a 6.5 cm by 4.5 cm cutter, or other desired shape.

6. Bake at 150C/300F on a baking tray with a silpain mat for 10 minutes.

COCOA NIB SHORTBREAD

Ingredients:

5.5 oz Fresh butter

3.5 oz Powdered sugar

1.9 oz Ground almonds

1.8 oz Whole egg

1/2 ea Vanilla pod, scraped

9.2 oz Spelt flour

2.2 oz Callebaut Cocoa Nibs

1. Mix the butter, powdered sugar, and ground almonds until smooth.

2. Add the whole egg and vanilla.

3. Incorporate the spelt flour and cocoa nibs until you get an even texture, then chill.

4. Roll out your dough until you reach a thickness of 2 mm.

5. Cut dough into 12 g slices using a 6.5 cm by 4.5 cm cutter, or other desired shape.

6. Bake at 150C/300F on a baking tray with a silpain mat for 10 minutes.

PINK CHOCOLATE DECORATION

Ingredients:

1.1 lb Cacao Barry Zephyr 34% White Chocolate

1. Gently melt the chocolate.

2. Using coloring for chocolate, like Power Flowers or fat dispersible powder coloring, color half of the chocolate light pink and the other half dark pink. Mix well.

3. Temper the chocolate, then spread between two acetate sheets.

4. After crystallization, cut the pale pink chocolate into slices using a 6.5 cm by 4.5 cm cutter and then the dark pink chocolate with a 4 cm by 2.5 cm cutter, or other desired shapes.

FINISHING TOUCHES

Stick the layers of pale pink chocolate onto the cocoa nib shortbread biscuits with a dot of crystallized Cacao Barry Ocoa chocolate and the squares of dark pink chocolate onto the pistachio shortbreads.

If you’re feeling creative, experiment with different shapes, flavors, and colorings. Try out citrusy lemon cookies with real lemon zest, flavorful and sweet freeze-dried strawberries, or shredded coconut for a tropical vibe; decorate with Valrhona Inspiration flavored chocolate or tangy, naturally colored Ruby chocolate. These shortbread biscuits are so versatile, the options are endless!