Espresso Hazelnut Shortbread Cookies
The View From the Great Island
Espresso Hazelnut Shortbread Cookies are a basic shortbread recipe made with strong espresso and ground hazelnuts for a refined flavor.
makes 14 small cookies
- 0.75 cup flour
- 0.25 cup confectioner's sugar
- 0.5 cup finely ground hazelnuts (Bob's Red Mill makes a Hazelnut Meal/Flour, and Trader Joe's carries ground
- 0.5 tsp vanilla extract
- 1 tbsp instant espresso dissolved in 1 Tbsp boiling water and cooled
- 0.5 cup, 1 stick, unsalted butter (room temperature)
- 1.5 cups milk chocolate chips (for drizzling or dunking)
- In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.
- Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.
- Turn out onto waxed or parchment paper and form into an 8" log.
- Wrap the log in the paper and twist the ends, smoothing the shape as you go.
- Chill for at least an hour, or overnight.
- Pre-heat the oven to 325, and line and baking sheet with parchment.
- Slice the dough into 1/3 to 1/2 inch slices.
- Bake in the center of the oven for about 12 minutes.
- Cool on the pan briefly before finishing on a rack.
- When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring until completely smooth, then drizzle or dunk the shortbread. You can just dust them with powdered sugar if you don't want to use the chocolate.