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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

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)

Directions

Step 1

In a medium-sized mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

Step 2

Mix in the vanilla extract and instant espresso powder, ensuring the espresso powder is evenly incorporated.

Step 3

In a separate bowl, whisk together the all-purpose flour and salt.

Step 4

Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough comes together.

Step 5

Fold in the finely chopped toasted hazelnuts until evenly distributed.

Step 6

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.

Step 7

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 8

Remove the dough from the refrigerator and slice each log into rounds about 1/4 inch thick.

Step 9

Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Step 10

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Step 11

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

If desired, drizzle the cooled cookies with melted milk chocolate. Allow the chocolate to set before serving or storing.

Nutrition Facts

Serving size	(706.8g)

Amount per serving	% Daily Value*
Calories	3643.3

Total Fat 240.7g	0%
Saturated Fat 130.8g	0%
Polyunsaturated Fat 0g
Cholesterol 500.6mg	0%
Sodium 1265.6mg	0%
Total Carbohydrate 336.4g	0%
Dietary Fiber 14.2g	0%
Total Sugars 125.7g
Protein 42.2g	0%

Vitamin D 1.2IU	0%
Calcium 266.6mg	0%
Iron 15.9mg	0%
Potassium 1046.0mg	0%

*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.

Source of Calories

Fat: 58.9%

Protein: 4.6%

Carbs: 36.6%