Chocolate Hazelnut Espresso Shortbread
Chocolate Hazelnut Espresso Shortbread
AuthorJulie
Preheat oven to 350°F. In the bowl of a food processor, combine flour, brown sugar, cocoa, cornstarch, espresso and salt. Add butter and vanilla and pulse until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
Divide dough in half and press each into an 8" or 9” round cake pan, or tart pan with removable bottom. If you like, press around the edge with the tines of a fork. Bake for 20-25 minutes, until set. Cool on a wire rack, then cut each shortbread round into 12 wedges.
If you want to drizzle your shortbread with chocolate, put the chocolate chips into a zip-lock baggie and seal. Place in a bowl of very warm water and let sit until melted. Knead the bag a bit to make sure there are no chunks left. When smooth, snip a tiny corner off and drizzle chocolate over cookies. Let stand until chocolate sets.
Ingredients
Directions
Preheat oven to 350°F. In the bowl of a food processor, combine flour, brown sugar, cocoa, cornstarch, espresso and salt. Add butter and vanilla and pulse until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
Divide dough in half and press each into an 8" or 9” round cake pan, or tart pan with removable bottom. If you like, press around the edge with the tines of a fork. Bake for 20-25 minutes, until set. Cool on a wire rack, then cut each shortbread round into 12 wedges.
If you want to drizzle your shortbread with chocolate, put the chocolate chips into a zip-lock baggie and seal. Place in a bowl of very warm water and let sit until melted. Knead the bag a bit to make sure there are no chunks left. When smooth, snip a tiny corner off and drizzle chocolate over cookies. Let stand until chocolate sets.
Yum, yum. I wish I had time to make this, it looks so delicious!
Merry Christmas and all the best in the New Year to you and all of your family.
holy moly.
Merry Christmas Julie!
Hi Julie
Hi Julie
Merry Christmas!! Thanks for all the gifts you’ve given in the year. Love reading your blog!
Rose
Oooooo You have the Best ideas! I would absolutely love to try these but I am starting to wean myself off all the extras. (Just one more won’t hurt will it?)
Thanks for great choc hazelnut recipe. Made them and your spinach, artichoke dip last night for small open house along with a tomato, mustard flat bread, artichoke and olive tapenade. My husband put out cheesies. All great!
I’ve been searching for an espresso shortbread cookie with a crisp, melt-in-your-mouth texture and haven’t yet found the “perfect” one. These cookies had a nice flavor. The chocolate was intense and the espresso was strong, but the texture was disappointing. They weren’t tender and “short”, but had a bit of a chew to them. This recipe is almost identical to the Epicurious Italian Hazelnut Shortbread Cookies. The main difference between the two is that there’s no cocoa in the Epicurious cookies. For this chocolate version, 1/2 cup of cocoa was subbed for 1/2 cup of all-purpose flour. Reviewers of the Epicurious cookies noted that the texture was slightly chewy and cautioned about underbaking. To ensure that I didn’t underbake the cookies I used the biscotti technique of baking twice. I removed the baked shortbread from the pan when it was set, let it rest and cool for 10 minutes, cut it into wedges and returned the wedges to the oven for an additional 10 minutes. These are a nice change from a traditional shortbread cookie, but they lack the characteristic crisp, tender crumb.