Espresso-Hazelnut Shortbread
Yield
2 dozenPrep
15 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
butter, unsalted
cold |
|
| ½ | cup |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¼ | cup |
instant coffee, espresso
coffee grounds |
*
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
hazelnuts (filberts)
toasted, finely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
butter, unsalted
cold |
|
| 118 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 59 | ml |
instant coffee, espresso
coffee grounds |
*
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
hazelnuts (filberts)
toasted, finely ground |
|
Directions
Preheat oven to 250 degrees.
Place butter and sugar in mixing bowl and using electric mixer, beat on low speed until blended.
Add flour, espresso grounds and salt and hazelnuts.
Mix on low speed 3 to 5 minutes until dough comes together.
(It will look dry just before it comes together.)
Place dough on lightly floured board and roll it out ¼ inch thick.
Using shaped cookie cutter, cut out shortbread cookies.
Chill 1 hour before baking.
Line baking sheet with parchment paper and place shortbread on pan so they are not touching.
Bake 45 minutes until firm. (They will remain white in color.) Note: one of the great things about this shortbread dough is that after you have cut out the shapes, you can freeze and just place them in the oven when you are ready to bake.
