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Espresso-Hazelnut Shortbread

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Submitted by [email protected]

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

YIELD

2 dozen

PREP

15 min

COOK

45 min

READY

2 hrs

These shortbread cookies pack real espresso grounds right into the dough alongside finely ground toasted hazelnuts. No extract, no powder, just actual coffee for a gritty, aromatic bite that hits you with every crumb.

The dough mixes on low speed for a few minutes and will look impossibly dry before it suddenly pulls together. That’s exactly what you want. Cold butter keeps the texture sandy and snappy rather than cakey.

Baking low and slow means these cookies stay pale, almost white, even when fully baked. They’re done when firm to the touch, not when they look golden. That gentle heat lets the espresso and hazelnut flavors come through without any bitterness.

Pro Tips

  • Chill the cut shapes for a full hour before baking so they hold their edges cleanly
  • The dough freezes beautifully after cutting. Bake straight from frozen, adding a few extra minutes
  • Toast your hazelnuts until fragrant, then grind them fine in a food processor. Leave a little texture
  • Don’t crank the heat to speed things up. Low temperature is what gives these their signature sandy snap

Variations

  • Dip the cooled cookies halfway in dark chocolate for an espresso-chocolate combo
  • Replace hazelnuts with almonds or pecans for a different nutty profile
  • Add a teaspoon of cocoa powder to the dough for a mocha shortbread

Ingredients

8 231.2
OUNCES ML/G UNSALTED BUTTER
cold
½ 118
CUP ML SUGAR
1 ¾ 414
¼ 59
CUP ML INSTANT COFFEE, ESPRESSO
coffee grounds *
1 1
PINCH PINCH SALT *
½ 118
CUP ML HAZELNUTS (FILBERTS)
toasted, finely ground

Directions

Preheat oven to 250 degrees.

Place butter and sugar in mixing bowl and using electric mixer, beat on low speed until blended.

Add flour, espresso grounds and salt and hazelnuts.

Mix on low speed 3 to 5 minutes until dough comes together.

(It will look dry just before it comes together.)

Place dough on lightly floured board and roll it out ¼ inch thick.

Using shaped cookie cutter, cut out shortbread cookies.

Chill 1 hour before baking.

Line baking sheet with parchment paper and place shortbread on pan so they are not touching.

Bake 45 minutes until firm. (They will remain white in color.) Note: one of the great things about this shortbread dough is that after you have cut out the shapes, you can freeze and just place them in the oven when you are ready to bake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 756 61% from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 7mg 0%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 28% Vitamin C 1%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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