Italian Hazelnut Espresso Shortbread Cookies Recipe Epicuriouscom Food

BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO SHORTBREAD CO

Steps:

• Preheat oven to 350 degrees F.
• Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
• Add butter and vanilla.
• Using pulse, process until mixture resembles coarse meal.
• Add nuts; blend until finely chopped.
• Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
• Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
• Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• 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.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD

Steps:

• Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
• Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
• Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
• Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
• Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 F. Blend flour sugar, cornstarch, 1 tbl espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to work surface. Knead just until dough comes together. Divide dough in half. Press each half into 9 inch diameter tart pan. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides. Cut each shortbread into 24 wedges. Cool compleately. Mix 2 tbl hot water and remaining 1 tsp espresso powder in a small pan. Add chocolate and stir to melt over low heat.Cool slightly and drizzle over shortbreads.Let stand until chocolate sets. Store in an airtight container up to 1 week or freeze up to 1 month.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
• Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
• Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
• On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
• Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
• FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
• Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
• Let stand until set. Store in an airtight container in refrigerator.

ESPRESSO CHOCOLATE SABLÉS

Steps:

• Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
• Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
• Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
• Getting ready to bake:
• Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
• Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
• The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
• Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
• Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
• Playing Around
• For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
• Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• 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. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)