Chocolate-Dipped Hazelnut Espresso Shortbread Cookies

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Petite-sized crunchy, nutty, and slightly sweet cookies, enveloped in luscious melted chocolate that has hardened to create a lovely, melt-in-your-mouth finish on these espresso-infused cookies.

Even if you aren’t fond of the flavor of coffee, you are sure to adore these bite-sized cookies, as you just receive a hint of espresso, which really compliments these little treats. And we all can agree that hazelnuts + chocolate = a winning combo, so just thinking about “Chocolate-Dipped Hazelnut Espresso Shortbread Cookies” urges me to make another batch this morning; as they would be perfect with a steamy mug of coffee! (Not that I really like coffee, but this gives me a better excuse to make some cookies.)

So go ahead, make a batch or two or three, not only for yourself, but because these shortbreads store well, they would be perfect for a Christmas cookie exchange, or would make a great gift along with a cute mug, all wrapped up with a bow.

Makes about one dozen of small cookies


¾ cup almond flour
½ cup finely ground hazelnuts (Hazelnut flour/meal works)
2 tbsp. softened ghee
2 tbsp. honey
1 tbsp. instant espresso dissolved into 1 tbsp. warm water
½ tsp. vanilla extract
1/8 tsp. baking soda
½ cup chocolate chips, melted, for dipping (you could forgo the chocolate if you please, but why would you ever do that?)

1. Combine dry ingredients in a standing mixer or food processor, and then add the wet ingredients.
2. Mix until all the ingredients combine to get a sticky dough.
3. On a waxed piece of parchment paper, roll the dough into an 8-inch log.
4. Wrap the log in the paper and twist the ends, and smooth as you go.
5. Place wrapped dough in the refrigerator to chill for at least an hour, or overnight. If you are short on time, pop the dough into the freezer for a half-hour instead.
6. Once the dough has chilled, preheat your oven to 325° F, and line a baking sheet with parchment paper.
7. Slice the dough into 1/3-1/2 inch pieces and place on the parchment-lined baking sheet.
8. Bake the cookies for 12-15 minutes, or until they are beginning to brown. Be sure to keep an eye on them so that they do not burn!
9. Remove the cookies from the oven and place on a cooling rack, allowing them to cool and harden before dipping them in the melted chocolate chips (I used my microwave to melt them).
10. Place the now chocolate-dipped cookies back onto the cooling rack and allow the chocolate to harden before indulging.

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Question of the Day: “Do you drink coffee? Do you enjoy coffee-flavored foods?”

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