Chocolate shortbread cookies with fennel pollen

Shortbread

1. Preheat oven to 160°C (325°F). Place the rack in the centre of the oven.
2. In a large bowl, using an electric mixer, combine the almond cream and butter until smooth. Add the egg and mix again.
3. Sift together the flour, cocoa, cornstarch, and powdered sugar. Add the dry ingredients to the wet ingredients. Using a wooden spoon, mix until a dough ball forms; if necessary, finish by hand, adding a bit of flour. Place the dough in an airtight container and refrigerate for one hour.
4. On a floured surface, roll out the dough to 0.5 cm (1/4 inch) thickness. Use a 4 cm (2-inch) round cookie cutter to make round cookies, or cut the dough into squares. Collect the scraps to form a dough ball and roll out again. Cut out more cookies.
5. Place the cookies on two baking sheets lined with parchment paper.
6. Bake for 10 to 12 minutes. Transfer to a cooling rack and let cool.

Glaze

1. In a small bowl, sift together the cocoa powder and powdered sugar.
2. Add water to make a thick glaze.
3. Brush the shortbread with the glaze and sprinkle with fennel pollen and fleur de sel. It's best to brush shortbread with icing the day of serving, or the day before.
4. Store in a metal airtight container at room temperature.