Leanne Smoliak makes a wonderfully nutty shortbread with espresso powder, let’s call it breakfast shortbread. It would also make a suberb crust for a chocolatey square. Be careful after adding the nuts, I overprocessed.
| 2 c | flour |
| 1 c | packed brown sugar |
| 3 T | cornstarch |
| 1 T | instant espresso powder |
| ¼ t | kosher salt |
| 1 c | very cold butter, cut in 1″ cubes |
| 1 t | vanilla extract |
| ⅔ c | hazelnuts, husked and coarsely chopped |
Preheat oven to 325 degrees.
Blend flour, sugar, cornstarch, salt and espresso powder in a food processor. Add the vanilla and the butter and pulse until it resembles coarse meal. Add the nuts and pulse until they are chopped fine. Press mixture into a 10” diameter tart pan with removable bottom or a non-stick cake pan. Bake for 25-30 minutes. Let cool 5 minutes before cutting into diagonals.
Maskes 16 cookies