Espresso Hazelnut Chocolate Shortbread
The tantalizing combination of espresso, hazelnut, and chocolate in these shortbread cookies promises a melt-in-your-mouth experience you won't want to miss.
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 cappuccinooracle.com.
Cooking tools:
- Mixing bowl
- Oven
- Sifter
- Plastic wrap
- Refrigerator
- Rolling pin
- Cookie cutter
- Baking sheet
- Cooling rack
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Microwave
- Double boiler
- Spatula
- Parchment paper
- Chef's knife
- Cutting board
- Kitchen timer
- Airtight container
Ingredients
- 1 cup (225g) softened unsalted butter
- ¾ cup (150g) granulated sugar
- 2 tablespoons espresso powder
- 1 cup (100g) ground hazelnuts
- 2 cups (240g) all-purpose flour
- Pinch of salt
- ½ cup (90g) dark chocolate, melted (for dipping)
- ¼ cup (30g) toasted hazelnuts, chopped (for garnish)
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