Italian Chocolate Hazelnut Cookies Recipe

Name: Italian Chocolate Hazelnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1154

kcal

Calories

Fat

140

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 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup packed brown sugar, 3 tablespoons cornstarch, 4 teaspoons instant espresso powder, and more.

Yes, Italian Chocolate Hazelnut Cookies 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.

Italian Chocolate Hazelnut Cookies

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