Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 65 cookies 1-1/2 inch each.


Chocolate Almond Shortbread:
8 ounces butter (at room temperature)
2 ounces granulated sugar
1 ounce powdered sugar
1 ounce cocoa powder
1 teaspoon vanilla
½ teaspoon salt
8 ounces all purpose flour
1 ounce chopped almonds

Pinot Noir Dried Bing Cherry Purée:
8 ounces dried Bing cherries (or other Fruit)
4 ounces J Pinot Noir
2 ounces water


Chocolate Almond Shortbread:
In mixer on low speed blend butter, sugars, cocoa, vanilla and salt. Then add flour, and nuts. Roll out dough between two pieces of parchment paper to 1/8 of an inch.
Chill dough in refrigerator for one hour; this will make it easier to cut into desired shapes.

Bake 350º for 8-10 minutes.

Pinot Noir Dried Bing Cherry Puree:
Combine all the above in small saucepan and bring to a boil, then adjust heat to low and cook until cherries are soft, about 10 minutes. Pour into blender and puree.
Allow mixture to cool then place in a pastry bag for piping.


Suggested Pairing: