Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These cookies have a rich shortbread taste.

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Recipe Summary test

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

  • 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.

  • 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.

Nutrition Facts

181 calories; protein 1.9g; carbohydrates 19.9g; fat 10.8g; cholesterol 20.3mg; sodium 76.7mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
11/22/2007
Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder. Read More
(14)

Most helpful critical review

Rating: 2 stars
04/13/2008
While I love chocolate and hazelnuts I found this cookie to have a certain unpleasant bitterness. It was too dense and not chocolatey enough for my American tastes. Read More
(6)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/21/2007
Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder. Read More
(14)
Rating: 5 stars
12/16/2003
Unusual and delicious Italian pastry. Freezer friendly. One of my favorites. Read More
(14)
Rating: 2 stars
04/13/2008
While I love chocolate and hazelnuts I found this cookie to have a certain unpleasant bitterness. It was too dense and not chocolatey enough for my American tastes. Read More
(6)
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