Chocolate Espresso Hazelnut Shortbread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen pieces
This recipe is originally from the kitchen of Dinner with Julie (@dinnerwithjulie). Thank you Julie – it will be in Nutmeg’s holiday baking file for a long time to come. NOTE: If your hazelnuts are whole, coarsely chop them in the food processor first, then transfer them to a bowl and blend the rest, adding them back in at the end.
  • 1½ Cups All-Purpose Flour
  • 1 Cup Packed Brown Sugar
  • ½ Cup Cocoa Powder
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Instant Espresso or coffee (or finely ground espresso beans)
  • ¼ Teaspoon Salt
  • 1 Cup Unsalted Butter, cold and cut into chunks
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Hazelnuts, toasted, skinned, and coarsely chopped
  1. Preheat oven to 350°F
  2. In the bowl of a food processor, combine flour, brown sugar, cocoa, cornstarch, espresso and salt
  3. Add butter and vanilla and pulse until mixture resembles coarse meal
  4. Add nuts; blend until finely chopped
  5. Transfer dough to floured work surface
  6. Knead just until dough comes together
  7. Divide dough in half and press each into a 9” round cake pan, or 8”x8” square pan
  8. If you like, press around the edge with the tines of a fork
  9. Bake for 20-25 minutes, until set
  10. Cool on a wire rack, then cut each shortbread into wedges or squares
Recipe by Ginger and Nutmeg at