Italian Chocolate Hazelnut Cookies Recipe

Ingredients <br>- 2 cups all-purpose flour <br>- 1 cup packed brown sugar <br>- 3 tablespoons cornstarch <br>- 4 teaspoons instant espresso powder <br>- ¾ teaspoon salt <br>- 1 cup unsalted butter, cubed <br>- 1 teaspoon vanilla extract <br>- ⅔ cup hazelnuts - toasted, skinned and coarsely chopped <br>- 2 tablespoons hot water <br>- 2 (1 ounce) squares semisweet chocolate <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: 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. <br>step 3: Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. <br>step 4: 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. <br>step 5: 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. <br>

Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3 tablespoons cornstarch
- 4 teaspoons instant espresso powder
- ¾ teaspoon salt
- 1 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
- ⅔ cup hazelnuts - toasted, skinned and coarsely chopped
- 2 tablespoons hot water
- 2 (1 ounce) squares semisweet chocolate

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
step 4: 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.
step 5: 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.

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