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Espresso-Hazelnut Shortbread

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Submitted by philjw@supanet.com

YIELD

2 dozen

PREP

15 min

COOK

45 min

READY

2 hrs

Ingredients

8 231.2
OUNCES ML/G BUTTER, UNSALTED
cold
½ 118
CUP ML SUGAR
1 ¾ 414
¼ 59
CUP ML INSTANT COFFEE, ESPRESSO
coffee grounds *
1 1
PINCH PINCH SALT *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 756 61% from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 7mg 0%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 28% Vitamin C 1%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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