BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO SHORTBREAD CO
From cookiesfromitaly.com. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.
Provided by Maureenie
Categories Dessert
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
- Add butter and vanilla.
- Using pulse, 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.
- Let stand until chocolate sets.
Nutrition Facts : Calories 90.4, Fat 5.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 39.1, Carbohydrate 9.6, Fiber 0.5, Sugar 4.5, Protein 1
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