Espresso Hazelnut Shortbread Cookies
User Reviews
3.7
Espresso Hazelnut Shortbread Cookies
Description
This recipe blends flour, confectioners sugar, and finely ground hazelnuts to create a shortbread base that gains complexity with the addition of dissolved instant espresso and a touch of vanilla. The dough is shaped into a log and chilled to firm up, which helps maintain the cookies’ shape during baking. Sliced into thin rounds, they're baked at a moderate temperature until lightly golden.
The texture balances a crisp edge with a slightly tender interior, with the hazelnuts providing a noticeable nutty crunch and the espresso adding a subtle coffee undertone. After cooling, the cookies can be elegantly finished by dipping or drizzling with milk chocolate, enhancing both appearance and flavor. Alternatively, a simple dusting of powdered sugar can be used if preferred.
These shortbread cookies make a fine accompaniment to coffee or tea, suitable for serving during snacks or dessert. The recipe offers flexibility with chocolate finishing enabling customization according to taste.
Ingredients
- 3/4 cup flour
- 1/4 cup confectioners sugar
- 1/2 cup hazelnut Bob's Red Mill makes a Hazelnut Meal/Flour, and Trader Joe's carries ground nuts at the holidays, finely ground
- 1/2 tsp vanilla extract
- 1 Tbsp instant espresso dissolved in 1 Tbsp boiling water and cooled
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups milk chocolate chips for drizzling or dunking
Instructions
- 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 325F, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 1mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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