Chocolate Almond Shortbread

Adapted from Bo Friberg/The Professional Pastry Chef
About 80 2-inch cookies

I adapted this from a vanilla shortbread cookie with strawberry jam centers.

2 eggs
200 grams almond paste broken into lumps (7 oz package)
14 ounces unsalted butter at room temperature
200 grams granulated sugar
¼ teaspoon baking soda
½ teaspoon vanilla extract
510 grams bread flour
1 cup cocoa powder natural or Dutch processed
  1. Mix the eggs into the almond paste one at a time to avoid lumps Incorporate the butter, sugar, baking soda, and vanilla. Add the flour and cocoa powder and mix only until combined. Refrigerate the dough until it is workable.
  2. Divide the dough into 2 equal pieces. Roll each piece into a 12-inch rope and cut 40 equal slices from each, approximately ¼-inch (0.6cm) thick. Refrigerate the ropes first, if necessary, to keep the slices round and even.
  3. Place the slices on sheet pans lined with parchment paper. Bake at 375°F (190°C) for 15–20 minutes, or until done. Watch to see that you don't burn the bottoms.