Italian Chocolate Hazelnut Cookies recipe

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Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
3 tablespoons cornstarch
4 teaspoons instant espresso powder
¾ teaspoon salt
1 cup unsalted butter, cubed
1 teaspoon vanilla extract
⅔ cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons hot water
2 (1 ounce) squares semisweet chocolate

Nutrition Info

180.5 calories
carbohydrate: 19.9 g
cholesterol: 20.3 mg
fat: 10.8 g
fiber: 0.8 g
protein: 1.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 76.7 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal. Add nuts, blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.

  3. Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.

  4. Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes. Transfer to a rack and let cool for 2 minutes then remove sides of pan. Cut each shortbread round into 24 wedges. Cool completely.

  5. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.

Recipe Yield

4 dozen

Recipe Note

These cookies have a rich shortbread taste.

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