Espresso Hazelnut Shortbread Cookies
Description
These Italian cookies are so delicious, 48 may not be enough! They combine traditional Italian espresso and hazelnut flavors into shortbread cookies that otherwise would be boring!
Ingredients
2 c. all-purpose flour
1 c. golden brown sugar, packed
3 T. cornstarch
1 T. plus 1 t. instant espresso powder
3/4 t. salt
2 sticks chilled unsalted butter, cut into 1/2 inch pieces
1 t. vanilla extract
2/3 c. hazelnuts, toasted, husked, coarsely chopped
2 T. hot water
2 oz. semisweet chocolate, chopped
Directions
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Preheat oven to 350 degrees.
Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Pulse until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer to a floured work surface. Knead dough just until it comes together.
Divide dough in half. Press each half into 9-inch-diameter tart pan with a movable bottom. Bake until deep golden brown, about 25 minutes. Move and cool shortbread on a rack for 2 minutes. Remove pan sides.
Cut each shortbread round into 24 wedges. Cool completely.
Mix hot water and remaining espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
Drizzle chocolate over cookies. Let stand until chocolate sets.
Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.
Makes 4 dozen.