Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cookies Bar >> Shortbread 16

Print this Recipe    Shortbread 16

Hazelnut Espresso Shortbread Cookies

2 cups all purpose flour
1 cup light brown sugar
3 T cornstarch
1 T plus 1 teaspoon instant espresso powder or ground beans
3/4 t salt
1 cup (2 sticks) margarine cut into 1/2-inch pieces
2/3 cup toasted finely chopped hazelnuts
2 T hot water
2 oz semisweet chocolate

Preheat oven to 350 degrees. Mix flour, brown sugar, cornstarch,
1 T espresso powder and salt in processor or by hand. Process
until mixture is like coarse meal. Add hazelnuts. Transfer to
floured work surface and knead until dough comes together.

Divide dough in half and press each half into 9-inch diameter tart
pan with removable bottom. Score with knife or pizza cutter. Bake
until deep golden, probably 35-40 minutes, maybe longer. Transfer
to rack and cool 2 minutes. Remove pan rim and cut into wedges.
Mix hot water and espresso powder in small saucepan, add chocolate
and melt and mix. Drizzle chocolate onto shortbread in circular
design. Cool.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.