Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From . Store in airtight container at room temperature up to 1 week, or freeze up to 1 month. 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
3. Add butter and vanilla.
4. Using pulse, process until mixture resembles coarse meal.
5. Add nuts; blend until finely chopped.
6. Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
7. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
8. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
9. Cut each shortbread round into 24 wedges. Cool completely.
10. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
11. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
12. Drizzle chocolate mixture over cookies.
13. Let stand until chocolate sets.
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