Espresso Sugar Shortbread with Toasted Hazelnuts is hands down my new favorite coffee break snack — if your energy is flagging, this is guaranteed to pick you up!
I created a special flavored sugar for this espresso sugar shortbread with toasted hazelnuts just like I did with my LEMON SUGAR SHORTBREAD. This one infuses the buttery shortbread dough with a kick of caffeine. I could have definitely left it at that and had a wonderful recipe, but I took it over the top with a big handful of roasted hazelnuts. It’s rich, nutty, and caffeinated. Perfect with your morning cup of coffee, as an afternoon pick-me-up, or of course after dinner! It’s the perfect all-day cookie.
The espresso sugar is simply sugar that is processed with freshly ground coffee. The processing actually helps force the coffee flavor into the sugar. You’ll have more than you need for this recipe, so you can keep it for another use. I’d make brownies with it, or maybe add it to your next batch of chocolate chip cookies.
If you like the idea of a coffee infused shortbread, I have lots of other recipes on the blog…I have an ESPRESSO HAZELNUT SHORTBREAD COOKIE a TURKISH COFFEE SHORTBREAD COOKIE, and if you’re a chocolate lover, really rich DEEPEST CHOCOLATE ESPRESSO CHIP COOKIES.
Ingredients
- 3 cups flour
- 3/4 cup espresso sugar, (recipe below)
- 5 Tbsp cornstarch
- 1/2 cup rough chopped toasted hazelnuts (toast them in a dry pan on medium heat for about 10 minutes, or until they turn brown and smell nutty --- stir almost constantly)
- 2 1/2 sticks unsalted butter, melted (1 1/4 cups, or 10 ounces)
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- 7 Tbsp finely ground espresso or dark roast coffee
Instructions
- Set oven to 350F
- To make the espresso sugar, put the sugar and ground coffee in a food processor and process for about a minute until the two are well combined. You will have more than you need for this recipe, store the rest in a jar.
- To make the shortbread, put the flour, sugar, and cornstarch and nuts into the bowl of the food processor (you can also do this by hand) and pulse to combine.
- Stir the vanilla into the melted butter and add it to the flour mixture. Pulse about 20 times or so until all the dough is crumbly but just coming together.
- Press the dough with your fingers into a 10" tart pan with a removable bottom. Take a minute to get the dough evenly distributed and flat. Use the tines of a fork to prick the surface of the dough all over.
- Bake for about 25-30 minutes until the shortbread is just starting to turn golden around the edges.
- Let cool in the pan for about 15 minutes, then lift the bottom out and slice it into 16 triangles. It is easiest to slice the dough when it is still warm, but it will be delicate, especially at the point end so take care when you move the slices.
Make it your own ~
- You can leave the nuts out if you like, or substitute dark chocolate chips…now that would be good!
- You could add a bit of cardamom to the dough to give it a Turkish coffee vibe.
- If you make this is anything smaller than a 10″ tart pan, the cooking time will be slightly longer. I personally like shortbread that is a little underdone, but that’s a personal preference. The longer you cook it the crisper it will be.
Don’t forget to pin this Espresso Sugar Shortbread with Toasted Hazelnuts!
32 Comments
Brandy
May 7, 2017 at 8:33 amCan these be made with rice flour to make them gluten free?
Sue
May 7, 2017 at 8:42 amI’m not sure about rice flour, Brandy, but you can make it with a good gluten free flour mix like Bob’s Red Mill’s. Let us know if you try it with rice flour.
Brandy
May 7, 2017 at 8:56 amI have used rice flour to make Gluten Free Roux in the past. That’s why I thought of it. I cook for a sorority and this upcoming week is finals week. I thought the girls would enjoy these!
Sue
May 7, 2017 at 1:58 pmWhat a fun job! Good luck with the recipe!
monique
June 1, 2016 at 8:04 amDon’t know why..but all your posts arrived just now..
they look perfect!
Sue
June 1, 2016 at 8:30 amThat’s strange!
Sue R
May 28, 2016 at 7:42 pmAnother amazing recipe and can’t wait to try it. Yum!!! I would love though if you could possibly use weights with a scale for things like this though for those that have it. Cups in one country aren’t the same as it is in others and with baking it really can make the difference on if the end products will work or not.
Angie@Angie's Recipes
May 21, 2016 at 7:49 amThis looks out of this world, Sue. You are quite a baker, my friend.
Julia
May 20, 2016 at 2:28 pmThank you, Sue! Fantastic idea of combining coffee grounds in shortbread! I made it today, came out just like on your photo! I added a bit of cardamon as per your advise which really made it taste like Turkish coffee. The only thing I’m not too happy is that it turned out too crumbly. So I’m thinking of adding a few yolks next time. What do you think?
Sue
May 20, 2016 at 3:06 pmI would maybe cut down on the cornstarch before I would add eggs, Julia. Try that first,
Julia
May 23, 2016 at 8:17 amThanks, by the way, what’s the purpose of cornstarch here? Can I skip it at all?
Mary Ann | The Beach House Kitchen
May 19, 2016 at 4:25 pmI have never met a shortbread I haven’t loved Sue! And one with espresso?? Count me in!
Sue
May 19, 2016 at 7:42 pmme too Mary Ann :)
Jeff @ Make It Like a Man!
May 18, 2016 at 1:36 pmI love shortbread! And espresso! Since I’d normally be having one with the shortbread, might as well have them all in one. I love the sandy color. Thanks for the tip about making espresso sugar!
Sue
May 19, 2016 at 8:25 amThanks Jeff, I was thinking the sandy color was a little dull for photographs, but I agree, it’s so appealing irl!
Robyn @ Simply Fresh Dinners
May 18, 2016 at 4:05 amWow, this is beautiful, Sue! This would be a great treat for holiday times when we’ve got loads of house guests. Love it!
Abbe@This is How I Cook
May 17, 2016 at 9:01 pmYou continue to entice me with these awesome short breads! This could be my very favorite yet! I’m not a coffee drinker, but I sure do love to flavor things with it!
Medeja
May 17, 2016 at 3:52 amHazelnuts! Yummy! This shortbread looks great!
Laura | Tutti Dolci
May 16, 2016 at 11:56 pmWhat dreamy shortbread, I love the combo of espresso and hazelnuts!
Sara
May 16, 2016 at 10:32 pmWhat a great flavor combination! I love hazelnuts and they’re such an under utilized ingredient it seems like.
Chris Scheuer
May 16, 2016 at 4:27 pmI agree with that first comment. Your recipes are stellar and this is no exception. Can’t wait to try this masterpiece!
Sue
May 16, 2016 at 5:48 pmThanks Chris…I sure have a lot of experience with shortbread!
Kate Lawson
May 16, 2016 at 3:37 pmWow! You’ve really done it this time! Cannot wait to try. Your recipes & site are stellar. Thanks!
Sue
May 16, 2016 at 4:22 pmThanks so much Kate <3
Susan
May 16, 2016 at 3:29 pmThe teaser photo alone is enough to make me bookmark this recipe for the next shortbread bake session! I absolutely LOVE the look of these … that ‘salt and pepper’ look is just gorgeous! I might be tempted to melt some rally beautiful dark chocolate in ultra thin lines across the tops of these beauties! OMG! I’m excited at just the thought! Well done on this post, dearie!
Sue
May 16, 2016 at 3:40 pmI think that chocolate drizzle is brilliant, I should have styled them that way…next batch!
Tricia @ Saving room for dessert
May 16, 2016 at 2:55 pmmmmmmmmm I think these to be in my kitchen! Love the additional of the hazelnuts. Wonderful combination!
Sue
May 16, 2016 at 3:41 pmMy husband and I just love hazelnuts, especially toasted.
Susan
May 16, 2016 at 2:47 pmBe still, my shortbread and coffee-loving heart! These sound wonderful, Sue, and something I would dearly love with my morning coffee very soon.
Kathleen
May 16, 2016 at 10:32 amIs the measurement for the butter 1 1/4 cups? For those of us whose butter does not come in sticks
Sue
May 16, 2016 at 10:45 amHi Kathleen, yes that would be 1 1/4 cups, or 10 ounces, thanks!
Jennifer @ Seasons and Suppers
May 16, 2016 at 9:33 amBeautiful and love the use of infused sugar! Hazelnut and espresso are a perfect combination :)