Mocha Shortbread – a delicious recipe with flour, kosher salt, bittersweet chocolate, espresso powder, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
2
Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
3
Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
4
Beat in espresso mixture.
5
Reduce speed to low and gradually beat in flour mixture.
6
Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
7
Heat oven to 350u00b0F Uncover shortbread and bake for 30 minutes.
8
Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
9
Cut through marks before serving.
516
kcal
Calories
32
g
Fat
53
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup flour, 1/4 teaspoon kosher salt, 4 ounces bittersweet chocolate, finely chopped, 2 teaspoons espresso powder, and more.
Yes, Mocha Shortbread 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.
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