Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co - cooking recipe

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

Preparation

Preheat oven to 350 degrees F.
Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
Add butter and vanilla.
Using pulse, 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 until deep golden brown, about 25 minutes.
Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
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.