(Chocolate bar cookies with almonds on top of them, yummy for Christmas).

1 1/2 cups flour
6 tbs cocoa powder
2 tbs raw sugar
1/2 cup sugar
Pinch of cayenne pepper (optional)
1/4 tsp salt
1 tsp cinnamon
3 tbs sliced almonds
12 tbs unsalted butter, softened

HEAT oven to 350 degrees. Butter a 9" square metal baking pan, then line with parchment paper, leaving an overhang. Pulse the flour, almonds, cocoa, cinnamon, salt and cayenne in a food processor or blender until the almonds are finely ground. BEAT the butter and sugar in a bowl until light and fluffy. Add the flour mixture and beat until combined. Press the dough into the bottom of the pan. PRICK the dough all over then cut it into 18 strips. Top with almonds pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, 10 min. BAKE until the shortbread is slightly puffed and firm, 35 min. Remove the pan from the oven and immediately retrace the strips. Cool completely in the pan. Lift up the paper to remove the shortbread from the pan, then separate into bars. STORE IN AN AIRTIGHT CONTAINER UP TO 1 WEEK.
Makes 18 Bar Cookies