Mocha Hazelnut Shortbread
A rich, buttery shortbread with bold mocha flavor and toasted hazelnuts. The perfect mix of crumbly, crunchy, and coffee-infused goodness.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 2 tbsp instant coffee or espresso powder
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ tsp salt
- ½ cup finely chopped toasted hazelnuts
- ½ cup dark chocolate chips optional, but recommended
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, powdered sugar, and espresso powder until light and fluffy.
- In a separate bowl, whisk flour, cornstarch, and salt.
- Slowly mix dry ingredients into the butter mixture.
- Fold in toasted hazelnuts and chocolate chips (if using).
- Roll dough into 1-inch balls and flatten slightly.
- Arrange 1 inch apart on the baking sheet.
- Bake for 12-14 minutes or until edges turn golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Enjoy responsibly (or don’t, no one’s watching).
Notes
Nutritional Values (Per Cookie)
- Calories: ~150
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 4%
- Calcium: 3%
- Magnesium: 2%
- Vitamin E: 3%
- Potassium: 2%
Additional Notes/Tips
- Sprinkle a pinch of sea salt on top before baking for contrast.
- Swap hazelnuts for almonds if you’re feeling rebellious.
- Let the dough chill for 30 minutes for a richer flavor.