Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co

Submitted by Maureenie

"From cookiesfromitaly.com. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 4 dozen
• Serves: 48

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.