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

Steps

1. Preheat oven to 350 degrees.
2. 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.
3. 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.