For more than half a dozen years I’ve bought decadent chocolate and almond-studded shortbread cookies from one of the bakers at my local farmers’ market. Although I’ve used all sorts of ploys to get the recipe, the merchants have shared only small tidbits about the bars. “Yes, they do have extra dark chunks of chocolate in them,” they confirmed, and “Yes, there is a hint of sea salt,” they have told me. Beyond that, they have politely avoided revealing any other tips.
I’ve made these bars countless times, always with good results, but never quite like the original. I even printed a recipe for them in my syndicated column, and have included them in several cooking classes. Finally, after several recent tries, victory was mine. I simply switched from bittersweet to 70% dark chocolate and lowered the amount of sugar!
