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“From a recent Family Circle magazine. I substituted instant coffee for the espresso and dusted the finished shortbread with granulated sugar. If you like mocha; you like these!”
2hrs 45mins
1 pan

Ingredients Nutrition


  1. Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
  2. Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
  3. Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
  4. Beat in espresso mixture.
  5. Reduce speed to low and gradually beat in flour mixture.
  6. Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
  7. Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
  8. Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
  9. Cut through marks before serving.

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