Mexican Chocolate Shortbread

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I thought these were very good! Yes, they are crumbly. But that's why the recipe instructs you to pre-cut them. Otherwise if you try to cut them after they cool, they're just going to crumble apart. I thought the cinnamon and cayenne really came through nicely.

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Very tasty... I used an extra tablespoon of butter and one less tablespoon of cocoa to decrease the risk of crumbling. I only cooked them for 25 mins and as I like shortbread to be, they are not too sweet.

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Delicious, but crumbly. I followed directions exactly. Hoping they set and firm up a little more with time.

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When I saw this recipe in the Food Network Magazine, I couldn't wait to try it! I read the previous review and anticipated the cookies to be dry - but after following the recipe to the T - they came out awful! I was greatly disappointed! The texture was dry, almost chalky and the chocolate flavor was so overpowering - I would suggest - if making again - skimp on the almonds in the dough and add a little more moisture and more sweetness - possibly some agave nectar to up the moisture and sweet level and pull back on the 6 tablespoons of coco.

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These were terrific! I made them for my daughter's pre-school teachers, and kept a bunch for the family! They are very rich, but not overly sweet, which we loved. The only issue I had, was that the almonds didn't exactly "set" into the cookies, and they also got a little crumbly, so they didn't look quite as neatly cut, as in the photo. All in all, a great recipe, that I will make again! One tip - use Penzey's Dutch Process Cocoa. I think it really made this recipe fantastic.