Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co Recipe

Name: Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup light brown sugar, packed; 3 tablespoons cornstarch; 1 tablespoon instant espresso powder; 1 teaspoon instant espresso powder; 3/4 teaspoon salt; 1 cup chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 2/3 cup hazelnuts, toasted, husked, coarsely chopped; 2 tablespoons hot water; 2 ounces semisweet chocolate, chopped

Servings: persons

2 cups all-purpose flour
1 cup light brown sugar, packed
3 tablespoons cornstarch
1 tablespoon instant espresso powder
1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

1
Preheat oven to 350 degrees F.
2
Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
3
Add butter and vanilla.
4
Using pulse, process until mixture resembles coarse meal.
5
Add nuts; blend until finely chopped.
6
Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
7
Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
8
Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
9
Cut each shortbread round into 24 wedges. Cool completely.
10
Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
11
Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
12
Drizzle chocolate mixture over cookies.
13
Let stand until chocolate sets.

958

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup light brown sugar, packed, 3 tablespoons cornstarch, 1 tablespoon instant espresso powder, and more.

Yes, Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co

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