Italian Chocolate Hazelnut Cookies - cooking recipe

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
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    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.
    Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
    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.
    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.

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