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Italian Chocolate Hazelnut Cookies Recipe

Recipe by: MARBALET

"These cookies have a rich shortbread taste."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Blend 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.
  • 3Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
  • 4Bake 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.
  • 5Mix 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.
Ingredients
  • 24 servings
  • 180 cals
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 4 teaspoons instant espresso powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 2/3 cup hazelnuts - toasted, skinned and coarsely chopped
  • 2 tablespoons hot water
  • 2 (1 ounce) squares semisweet chocolate
Nutrition

Amount per serving ( 5 total)

  • Calories:
    180
    9%
  • Fat:
    10.8
    17%
  • Carbs:
    19.9
    6%
  • Protein:
    1.9
    4%
  • Cholesterol:
    20
    7%

Based on a 2,000 calorie diet

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