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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
brown sugar	1	cup		836.0	215.798	0.264	0.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
espresso powder	4	teaspoons		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
butter	1	cup	unsalted cubed	1627.59	0.1362	1.9295	184.1197
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
hazelnut	2/3	cup	toasted skinned chopped	212.8	32.0	0.0	10.672
water	2	tablespoons		0.0	0.0	0.0	0.0
chocolate	2	squares	semisweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.