Italian Chocolate Hazelnut Cookies

Italian Chocolate Hazelnut Cookies

3
MARBALET 45

"These cookies have a rich shortbread taste."

Ingredients

{{adjustedServings}} servings 180 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  3. Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
  4. Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes. Transfer to a rack and let cool for 2 minutes then remove sides of pan. Cut each shortbread round into 24 wedges. Cool completely.
  5. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.
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Reviews

3
  1. 3 Ratings

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Unusual and delicious Italian pastry. Freezer friendly. One of my favorites.

Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder.

While I love chocolate and hazelnuts, I found this cookie to have a certain unpleasant bitterness. It was too dense and not chocolatey enough for my American tastes.