Coffee and Hazelnut Shortbread

Ingredients

For the Shortbread:

2 Cups All Purpose Flour

1 Cup Brown Sugar, packed

3 Tbsp Cornstarch

1 Tsp Salt

1 Cup Unsalted Butter, Chilled and cut into 8 pieces

2 Tsp Pure Coffee Extract

1 Tsp Natural Hazelnut Extract

2/3 Cups Hazelnuts, coarsely chopped and toasted

For the Glaze:

2 Tbsp Hot Water

2 Ounces Semi-sweet chocolate

1 Tsp Pure Coffee Extract

Directions

Preheat oven to 350 degrees Fahrenheit.

In a food processor, blend together the flour, salt, and brown sugar. Pulse in the butter pieces until mixture resembles a coarse meal. Pulse in the extracts and the hazelnuts.

Press half of the dough into a 9" tart pan with a removeable bottom. Bake for about 25 minutes or until deep golden brown. Transfer to a wire rack and cool for 2-3 minutes. Remove the bottom of the pan carefully and the using a very sharp knife, cut 16 pie shaped pieces. Let cool completely on a wire rack.

Meanwhile, in a microwave safe bowl, combine the glaze ingredients and microwave in 30 second bursts until the chocolate is completely melted. Drizzles the chocolate on top of the cooled shortbread pieces.

Makes about 32 pieces.

Recipe adapted from Bon Appetit Desserts.

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