Espresso Shortbread

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The espresso and hazelnuts make this shortbread perfect for the holidays.

2 cups (500 g)      flour
1 cup  (250 g)       packed brown sugar
                                (Try Alberta made Roger’s Brown Sugar)
3 Tbsp (45 mL)    cornstarch
1 Tbsp (15 mL)    instant espresso powder
¾ tsp (3 mL)         salt
1 cup (250 g)        buttercut into 1 inch cubes
                                (Try Alberta made Foothills Creamery Butter)
1 tsp (5 mL)          vanilla extract
2/3 cup (175g)      hazelnuts, coarsely chopped
4 oz (125 g)           melted chocolate – Try Alberta made Bernard Callebaut

Preheat oven to 325 degrees.

Blend flour, sugar, cornstarch, salt, and espresso powder in food processor.  Add vanilla and butter and pulse until butter is incorporated and mixture is very crumbly.

Add the chopped nuts to the dough mixture and pulse the processor until nuts are finely chopped and incorporated into the dough.  Pour dough out on to a slightly floured surface.  Knead dough just until the dough comes together – Do not over knead.

Divide dough in two equal pieces. Gently press each dough half into ungreased 9” round tart pans (with removable bottom) or round non-stick cake pans.  Once pressed, dough should be about ½ to ¾ inches thick.  Bake for 20-25 minutes, until light golden brown.  Remove from oven and let cool 5-10 minutes before removing from pan.  Remove from the pan and drizzle with melted chocolate.  Cut each round into 24 equal pieces like you would cut a pizza.  Enjoy!

How to melt chocolate:

Chop the chocolate into small, fine pieces and place it in a clean stainless-steel bowl or the top of a double boiler.  Set the bowl over a saucepan of very hot or gently simmering (not boiling) water. You do not want the bottom of the bowl to come directly in contact with the water below, nor the water to be boiling and sending up large masses of steam, which could fall into the chocolate and turn it lumpy.

Stir the chocolate as it begins to melt, working the chocolate from the sides of the bowl into the center.  When the chocolate pieces are almost entirely melted, remove the bowl from the heat, stir, and let the remaining chocolate melt with the remaining heat.  Drizzle over cookies.