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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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