Ingredients
- 2 cups flour
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon plus 1 teaspoon instant espresso powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 2/3 cup hazelnuts, toasted and coarsely chopped
- Topping: 2 tablespoon hot water plus 2 ounces semisweet chocolate, chopped
Directions
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Preheat oven to 350 degrees
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Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in food processor
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Add butter and vanilla
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Using pulse button, process until mixture resembles coarse meal
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Add nuts; blend until finely chopped
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Transfer dough to floured work surface
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Knead just until dough comes together
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Divide dough in half
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Press each half into 9-inch tart pan with removable bottom that has been greased lightly with nonstick cooking spray
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Bake until deep golden brown, about 25 minutes
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Transfer shortbread to rack; cook 2 minutes
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Remove pan sides
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Place on cutting board and cut each shortbread round into 24 wedges
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Cool completely
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(Note: If using cake pans, butter and flour pans. To remove shortbread from pans after having baked and cooled for 2 minutes, choose two plates slightly smaller than the pans, put a plate directly of the surface of the shortbread, and invert the shortbread carefully on it. Re-invert the shortbread onto a cutting board and cut into 24 wedges. Cool.)
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Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan
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Add chocolate
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Stir over low heat until chocolate is smooth
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Remove from heat
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Cool slightly
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Put chocolate in pastry bag fitted with a small tip or a paper cone and pipe chocolate over wedges in decorative pattern
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Let stand until chocolate sets
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Store in airtight container at room temperature up to 1 week, or freeze up to one month
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Yeild:4 dozen