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- Hazelnut Espresso Cookies
- (Biscotti di Nocciola e Caffe)
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Ingredients:
2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped-
- Directions:
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- Preheat oven to 350°F.
Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
Add butter and vanilla.
Using on/off turns, 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 until deep golden brown, about 25 minutes.
Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
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.
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- Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.) Makes about 4 dozen.
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