Ingredients
1-3/4 cups all-purpose flour1/2 cup sugar1/3 cup cornstarch1/4 cup vanilla chai tea latte mix1 cup cold butter, cubed1/2 teaspoon vanilla extract3/4 cup finely chopped almonds1/3 cup miniature semisweet chocolate chips4 ounces semisweet chocolate, melted
Preparation
Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended.
Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets.
Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.
