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1
Preheat oven to 325F.
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2
Spray 10-inch-diameter tart pan with removable bottom with nonstick spray.
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3
Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl.
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4
Using electric mixer, beat butter and brown sugar in large bowl until well blended.
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5
Add dry ingredients and beat just until dough clumps together.
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6
Using fingertips, press dough evenly onto bottom of prepared tart pan.
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7
Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes.
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8
Cool 10 minutes.
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9
Gently remove pan sides.
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10
Using large sharp knife, cut warm shortbread into 16 wedges.
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11
Cool completely on pan bottom on rack.
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12
Bring cream to simmer in medium saucepan.
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13
Remove from heat.
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14
Add chocolate; stir until melted and smooth.
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15
Let stand until glaze begins to thicken but is still pourable, about 10 minutes.
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16
Place shortbread wedges on rack set over large baking sheet.
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17
Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula.
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18
Chill just until chocolate is firm, about 45 minutes.
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19
If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces.
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20
Using knife as aid, carefully press gold leaf pieces onto cookies.
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21
(Can be prepared 5 days ahead.
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22
Store in single layer in airtight container at room temperature.)
