Coffee and Hazelnut Shortbread

El invitado de invierno
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Shelly V.: "This is great shortbread to serve with a hot cup …" Read More
Coffee and Hazelnut Shortbread
8
50

Description

Give yourself a reason to invite a couple friends over for coffee or tea with these delicious Coffee and Hazelnut Shortbread cookies. Made with toasted hazelnuts, these coffee and vanilla flavored shortbread cookies have a lovely crunch in each bite. Refrigerate the dough before shaping and baking. Add a melted chocolate garnish for the finishing touch. You can pipe stripes of chocolate or melt chocolate and dunk the shortbread into the chocolate, it is up to you!

Ingredients

  • 90 grams hazelnuts
  • 240 grams butter (softened)
  • 100 grams powdered sugar
  • salt
  • 1 1/2 teaspoons instant coffee
  • 1 vanilla beans
  • 240 grams flour
  • 10 ounces chocolate (optional)

Directions

  1. Preheat the oven to 120 degrees Celsius.
  2. Place the hazelnuts on a baking tray and toast them until golden. Once cooled, pulse in a food processor until finely ground.
  3. In a bowl, beat the butter and sugar together until mixed.
  4. Add the ground hazelnuts, salt, coffee, and seeds scraped from the vanilla bean to the bowl. Mix well.
  5. Add in the sifted flour and mix until the mixture starts to pull away from the walls of the bowl.
  6. Refrigerate the dough for 30 minutes.
  7. Preheat the oven to 190 C. (or 170 C. if using a convection oven).
  8. Set the dough on a lightly floured work surface and roll it out, but not too thin.
  9. Using a cookie cutter or glass, cut out the cookies and transfer them onto a baking tray lined with parchment paper. Leave room between the cookies, as they will expand while baking.
  10. Bake for 13 to 15 minutes then transfer the whole paper to a baking rack to cool.
  11. When the cookies are cool, you can optionally glaze them with some chocolate. Just put the chocolate chunks in a microwave-safe bowl and microwave in 1-minute increments until melted.
  12. Transfer the chocolate into a plastic bag and barely cut off the tip. Squeeze the chocolate back and forth across the cookies.
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