Espresso Hazelnut Shortbread
Buttery shortbread with chopped hazelnuts and espresso for a cookie that tastes a little café-adjacent.
Submitted by Lucian Vale
Prep
20 mins
Cook
18 mins
Total
38 mins
Servings
16
Steps
- 1
Preheat oven to 325°F (165°C) and line a baking sheet or 8-inch round pan with parchment paper.
- 2
In a bowl, stir together the flour, hazelnuts, granulated sugar, brown sugar, espresso, and salt.
- 3
Add the butter and vanilla, then mix until the dough looks sandy and starts to clump together.
- 4
Press the dough into an even 8-inch round about 1/2 inch thick, or pat it into a thick rectangle on the baking sheet.
- 5
Bake for 16 to 18 minutes until lightly golden around the edges but still pale on top.
- 6
Cool for 10 minutes, then slice while still slightly warm. Drizzle with dark chocolate if using.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Finish with flaky salt if you want the espresso and chocolate notes to pop more.
- Swap the hazelnuts for pistachios or almonds depending on what you have around.
- Dip half of each cooled cookie in melted chocolate for something more gift-box feeling.
- Serve them with coffee or tuck one next to vanilla ice cream for a very easy dessert plate.