Cappuccino Hazelnut Shortbread
Elevate your cookie game with these indulgent Cappuccino Hazelnut Shortbread cookies—an elegant marriage of buttery, crumbly shortbread and the rich, aromatic flavors of espresso and toasted hazelnuts. Perfectly balanced with a hint of vanilla and a touch of salt, these cookies are crafted with simple ingredients yet deliver a refined taste that's perfect for coffee lovers. For an optional touch of decadence, drizzle them with smooth, melted milk chocolate for a visually stunning and palate-pleasing finish. These easy-to-make cookies require just 20 minutes of prep time and are ideal for gifting, entertaining, or savoring alongside your favorite cup of cappuccino. With their golden edges and heavenly aroma, this recipe will quickly become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 90 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 2 teaspoons Instant espresso powder
- 0.5 teaspoon Salt
- 60 grams Hazelnuts, toasted and finely chopped
- 60 grams Milk chocolate, melted (optional, for drizzle)
Instructions
In a medium-sized mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and instant espresso powder, ensuring the espresso powder is evenly incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough comes together.
Fold in the finely chopped toasted hazelnuts until evenly distributed.
Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Remove the dough from the refrigerator and slice each log into rounds about 1/4 inch thick.
Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, drizzle the cooled cookies with melted milk chocolate. Allow the chocolate to set before serving or storing.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 125.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
