LOCATION: Recipes >> Cookies Bar >> Shortbread 16
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Shortbread 16
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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.
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