Italian Chocolate Hazelnut Cookies Best Family Recipes

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Italian Chocolate Hazelnut Cookies

"These cookies have a rich shortbread flavor."

Ingredients :

2 cups all-reason flour
1 cup packed brown sugar
three tablespoons cornstarch
four teaspoons immediate espresso powder
three/four teaspoon salt
1 cup unsalted butter, cubed
1 teaspoon vanilla extract
2/three cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons hot water
2 (1 ounce) squares semisweet chocolate

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (175 levels C).
Blend flour, brown sugar, cornstarch, 1 tablespoon coffee powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or urgent on/off button in your food processor, process until aggregate resembles coarse meal. Add nuts; combo until finely chopped. Transfer dough to floured work surface. Knead just till dough comes collectively.
Divide dough in 1/2. Press each half into nine-inch-diameter tart pan with removable bottom.
Bake at 350 tiers F (175 degrees C) until deep golden brown, about 25 mins. Transfer to a rack and allow cool for 2 minutes then do away with aspects of pan. Cut each shortbread spherical 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 till chocolate is clean. Remove from warmness. Cool slightly. Drizzle chocolate combination over cookies. Let stand till chocolate sets.

Notes :

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