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Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co

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“From cookiesfromitaly.com. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.”
READY IN:
1hr
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
  3. Add butter and vanilla.
  4. Using pulse, process until mixture resembles coarse meal.
  5. Add nuts; blend until finely chopped.
  6. Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
  7. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
  8. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  9. Cut each shortbread round into 24 wedges. Cool completely.
  10. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
  11. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
  12. Drizzle chocolate mixture over cookies.
  13. Let stand until chocolate sets.

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