Italian Chocolate Hazelnut Cookies

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 4 teaspoons instant espresso powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 2/3 cup hazelnuts - toasted, skinned and coarsely chopped
• 2 tablespoons hot water
• 2 (1 ounce) squares semisweet chocolate

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• 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.
• divide dough in half. press each half into 9-inch-diameter tart pan with removable bottom.
• 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.
• 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.