Italian Chocolate Hazelnut Cookies

Italian Chocolate Hazelnut Cookies

3 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“These cookies have a rich shortbread taste.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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)

Rate This Recipe
BARB KNEZOVICH
14

BARB KNEZOVICH

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

Estee Fraser (Pinchasin)
12

Estee Fraser (Pinchasin)

Substituted the espresso with Ghirardelli chocolate hazelnut cocoa powder.

CakeMama
6

CakeMama

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.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 19.9 g
  • 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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