Shortbread with espresso and hazelnuts

Shortbread with espresso

Shortbread with espresso and hazelnuts, these delicious biscuits have the taste of coffee and chocolate, is rich in hazelnuts and when you leave, you never stop.

Ingredients

Sweet pastry For approx. 30 pieces

60 g of hazelnuts

130 g of flour

½ tablespoon of unsweetened cocoa powder

50 g of powdered sugar

1 tablespoon of soluble espresso coffee

1 pinch of salt

85 g of butter

1 yolk

Freind’s kitchen recipes, a Chinese noodle soup.

How to proceed shortbread with espresso and hazelnuts

Preparation:

ca. 25 minutes

Refrigeration:

ca. 1 hour

Cooking in the oven:

ca. 10 minutes

Total time:

1 h 35 min

Prepare the pasta

Chop the hazelnuts and toast them briefly without fat in a pan. Sift the flour, cocoa and powdered sugar into a bowl. Add the instant espresso, salt and butter and rub the ingredients with your hands until you get a crumbly mass. Stir in the egg yolk and knead quickly until you get a homogeneous paste. Add the hazelnuts and make a roll of approx. 4 cm in diameter. Wrap it in cling film and put it in the fridge for 1 hour.

Shape and cook the shortbread biscuits

Preheat the oven to 180 ° C. Divide the roll of dough into slices approx. 5 mm and arrange them on a baking sheet lined with baking paper. Bake the shortbread in the centre of the oven for approx. 10 minutes. Remove from the oven and let cool on the pan. You may be interested to read cabbage pesto purple recipe/ polenta gnocchi with gorgonzola recipe.

Useful tips

You can substitute hazelnuts with almonds, pine nuts or cashew nuts.

In a cookie box and in a cool place, shortbread biscuits can be stored for 1–2 weeks.

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