Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co

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READY IN: 1hr
SERVES: 48
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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