Ingredients for Cappuccino Hazelnut Shortbread
- Instant Cappuccino Mix
- 2 tablespoons hot water
- Butter
- 1 cup powdered sugar
- All Purpose Flour
- Hazelnuts
- Semisweet Chocolate
- 1 tablespoon shortening
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How to Make Cappuccino Hazelnut Shortbread
- Preheat oven to 350°F (175°C).
- In a medium bowl, dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water.
- Add 1 cup (2 sticks) unsalted margarine and 1 cup powdered sugar to the bowl. Beat until light and fluffy.
- Stir in 2 1/2 cups all-purpose flour and 1/2 cup chopped hazelnuts until a stiff dough forms. Use your hands if needed.
- Divide the dough in half. Shape each half into a ball.
- On a lightly floured surface, pat each ball into a 6-inch round, about 1/2-inch thick.
- Cut each round into 16 wedges.
- Arrange the wedges on an ungreased baking sheet, about 1/2 inch apart, with the pointed ends toward the center.
- Bake for 12-15 minutes, or until golden brown.
- Immediately remove from the baking sheet and cool completely on wire racks.
- In a small bowl, place the remaining 1/2 cup chopped hazelnuts.
- In a microwave-safe bowl, combine 4 ounces semi-sweet chocolate chips and 1 tablespoon shortening.
- Microwave uncovered on medium power for 30-second intervals, stirring after each interval, until smooth and drizzling consistency is reached (about 2-3 minutes total).
- Dip one edge of each cooled cookie into the melted chocolate, then into the hazelnuts.
- Place on waxed paper until the chocolate is firm.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
16g
Carbs
2g
