Chocolate Hazelnut Espresso Shortbread
Chocolate Hazelnut Espresso Shortbread Preheat oven to 350°F. In the bowl of a food processor, combine flour, brown sugar, cocoa, cornstarch, espresso and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Food processor
- Cake pan
- Tart pan
- Fork
- Cooling rack
- Chef's knife
- Zip-top bag
- Kitchen shears
- Mixing bowl
- Oven
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup packed brown sugar
- 1/2 cup cocoa
- 3 Tbsp. cornstarch
- 1 Tbsp. instant espresso or coffee (or finely ground espresso beans)
- 1/4 tsp. salt
- 1 cup butter, cold and cut into chunks
- 1 tsp. vanilla
- 3/4 cup hazelnuts, toasted, skinned, and coarsely chopped
- 1/2 cup chocolate chips (optional, to drizzle)
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