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Italian Chocolate Hazelnut Cookies

By: MARBALET  
"These cookies have a rich shortbread taste."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 311 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 4 dozen
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend 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.
  3. Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
  4. Bake 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 180 | Total Fat: 10.8g | Cholesterol: 21mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by BARB KNEZOVICH 
Unusual and delicious Italian pastry. Freezer friendly. One of my favorites. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by Estee Pinchasin 
Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by Karen R. 
While I love chocolate and hazelnuts, I found this cookie to have a certain unpleasant... MORE

 
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