How To make Espresso Hazelnut Shortbread
8 oz Cold unsalted butter
1/2 c Sugar
1 3/4 c All-purpose flour
1/4 c Espresso coffee grounds
A pinch of salt 1/2 c Finely ground toasted
-hazelnuts Preheat oven to 250 degrees. Place butter and sugar in mixing bowl and using electric mixer, beat on low speed until blended. Add flour, espresso grounds and salt and hazelnuts. Mix on low speed 3-5 minutes until dough comes together. (It will look dry just before it comes together.) Place dough on lightly floured board and roll it out 1/4 inch thick. Using shaped cookie cutter, cut out shortbread cookies. Chill 1 hour before baking. Line baking sheet with parchment paper and place shortbread on pan so they are not touching. Bake 45 minutes until firm. (They will remain white in color.) Note: one of the great things about this shortbread dough is that after you have cut out the shapes, you can freeze and just place them in the oven when you are ready to bake. THE DESSERT SHOW SHOW #DS3252 -----
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Chocolate Espresso Shortbread Cookies
These Chocolate Espresso Shortbread Cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step!
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Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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Chocolate Shortbreads Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Shortbreads. The combination of a buttery rich round of Chocolate Shortbread covered with a chocolate glaze and pieces of crunchy nuts is hard to resist.
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Italian Baiocchi - Chocolate Hazelnut Sandwich Cookies
Sinfully delicious Hazelnut and Chocolate Sandwich Cookies
INGREDIENTS:
YIELD: about 26 cookies
4 oz. (1 stick, 115 gr) unsalted butter, cold and cut in cubes
1/2 cup (100 gr) sugar
3 large egg yolks
pinch of salt
1 cup (100 gr) hazelnut or almond flour
1 1/2 cups (190 gr) all-purpose flour
nutella or other chocolate-hazelnut spread, around 1/4 cup
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Keto Mocha Shortbread Cookies
Robust espresso adds richness to this delicious shortbread cookies. A quick dip in melted chocolate is all they need to achieve the ultimate mocha flavour. ☕️ ????
INGREDIENTS
½ cup (113g) softened salted butter
½ cup (100g) powdered erythritol
¼ cup (25g) unsweetened cocoa powder ( I used Dutch processed cocoa powder)
2 teaspoons (3g) espresso powder or instant coffee
1 ¾ cups (175g) blanched almond flour
1 teaspoon (5mL) vanilla extract
sugar-free chocolate ganache:
2 oz (60g) sugar-free chocolate
4-6 tablespoons (60-90mL) heavy whipping cream
-Mix and microwave in 30 second intervals until chocolate is melted
chopped walnuts (optional)
Bake at 325°F (163°C) for 8 minutes.
Bake at 325°F (163°C) for another 10-12 minutes.
Yields 40 cookies (macros per cookie)
NET CARBS: 0.6g
FIBER: 1.1g
FAT: 6.0g
PROTEIN: 1.4g
CALORIES: 65
#ketoserts #KetoShortbreadCookies #LowCarbShortbreadCookies
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El espresso robusto agrega riqueza a estas deliciosas galletas de mantequilla. Un chapuzón rápido en chocolate derretido es todo lo que necesitan para lograr el mejor sabor a moka. ☕️ ????
INGREDIENTES
½ taza (113 g) de mantequilla salada ablandada
½ taza (100 g) de eritritol en polvo
¼ de taza (25 g) de cacao en polvo sin azúcar (yo usé cacao en polvo procesado holandés)
2 cucharaditas (3 g) de espresso en polvo o café instantáneo
1 ¾ tazas (175 g) de harina de almendras blanqueada
1 cucharadita (5 ml) de extracto de vainilla
ganache de chocolate sin azúcar:
2 oz (60 g) de chocolate sin azúcar
4-6 cucharadas (60-90 ml) de crema batida espesa
-Mezclar y calentar en el microondas en intervalos de 30 segundos hasta que el chocolate se derrita
nueces picadas (opcional)
Hornee a 325 ° F (163 ° C) durante 8 minutos.
Hornee a 163 ° C (325 ° F) durante otros 10-12 minutos.
Rinde 40 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0,6 g
FIBRA: 1,1g
GRASA: 6.0g
PROTEÍNA: 1,4g
CALORIAS: 65
Un espresso robusto aggiunge ricchezza a questi deliziosi biscotti di pasta frolla. Un tuffo veloce nel cioccolato fuso è tutto ciò di cui hanno bisogno per ottenere il massimo sapore di moka. ☕️ ????
INGREDIENTI
½ tazza (113 g) di burro salato ammorbidito
½ tazza (100 g) di eritritolo in polvere
¼ di tazza (25 g) di cacao in polvere non zuccherato (io ho usato cacao in polvere lavorato olandese)
2 cucchiaini (3 g) di caffè espresso in polvere o solubile
1 ¾ tazze (175 g) di farina di mandorle sbollentate
1 cucchiaino (5 ml) di estratto di vaniglia
ganache al cioccolato senza zucchero:
60 g di cioccolato senza zucchero
4-6 cucchiai (60-90 ml) di panna da montare
-Mescolare e cuocere a microonde a intervalli di 30 secondi fino a quando il cioccolato non si sarà sciolto
noci tritate (facoltativo)
Infornare a 163 ° C per 8 minuti.
Infornare a 163 ° C per altri 10-12 minuti.
Produce 40 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,6 g
FIBRA: 1,1 g
GRASSI: 6,0 g
PROTEINE: 1.4g
CALORIE: 65
Un espresso robuste ajoute de la richesse à ces délicieux biscuits sablés. Une trempette rapide dans du chocolat fondu est tout ce dont ils ont besoin pour obtenir la saveur ultime du moka. ☕️ ????
INGRÉDIENTS
½ tasse (113 g) de beurre salé ramolli
½ tasse (100 g) d'érythritol en poudre
¼ tasse (25 g) de poudre de cacao non sucrée (j'ai utilisé du cacao en poudre néerlandais)
2 cuillères à café (3 g) de poudre d'espresso ou de café instantané
1 tasse ¾ (175 g) de farine d'amande blanchie
1 cuillère à café (5mL) d'extrait de vanille
ganache au chocolat sans sucre:
2 oz (60g) de chocolat sans sucre
4-6 cuillères à soupe (60-90mL) de crème à fouetter épaisse
-Mélanger et micro-ondes à intervalles de 30 secondes jusqu'à ce que le chocolat soit fondu
noix hachées (facultatif)
Cuire au four à 325 ° F (163 ° C) pendant 8 minutes.
Cuire au four à 325 ° F (163 ° C) pendant 10 à 12 minutes supplémentaires.
Donne 40 cookies (macros par cookie)
GLUCIDES NETS: 0,6 g
FIBRE: 1,1 g
GRAISSE: 6,0 g
PROTÉINES: 1,4 g
CALORIES: 65
ИНГРЕДИЕНТЫ
½ стакана (113 г) размягченного соленого масла
½ стакана (100 г) порошкообразного эритритола
¼ чашки (25 г) несладкого какао-порошка (я использовала какао-порошок голландской обработки)
2 чайные ложки (3 г) порошка эспрессо или растворимого кофе
1 ¾ чашки (175 г) бланшированной миндальной муки
1 чайная ложка (5 мл) ванильного экстракта
шоколадный ганаш без сахара:
2 унции (60 г) шоколада без сахара
4-6 столовых ложек (60-90 мл) жирных сливок для взбивания
-Перемешайте и поставьте в микроволновую печь с 30-секундными интервалами, пока шоколад не растает.
измельченные грецкие орехи (по желанию)
Выпекайте при температуре 163 ° C (325 ° F) в течение 8 минут.
Выпекайте при температуре 325 ° F (163 ° C) еще 10–12 минут.
Дает 40 файлов cookie (макросов на файл cookie)
ЧИСТЫЕ УГЛЕВОДЫ: 0,6 г
ВОЛОКНО: 1,1 г
ЖИРЫ: 6,0 г
БЕЛКИ: 1,4 г
КАЛОРИИ: 65
How to Make Espresso Chocolate Chunk Cookies | Java Chip Cookie Recipe | Hosted at Home
Take your cookie game to the next level with these Espresso Chocolate Chunk Cookies! It has all that there’s to love about chocolate chips, plus an extra kick of java flavor to drive your taste buds wild. Not to mention - the caffeine boost can definitely help to get you through the day. What’s not to love about this cookie recipe?
#EspressoChocolateChunkCookies #JavaChipCookies #ChocolateChipCookies #CookieRecipe
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Discover more ways to upgrade the traditional chocolate chip cookie:
0:00 Introduction
0:38 Espresso Chocolate Chunk Cookie Recipe
2:25 Cookie Breakdown
2:42 Cookie Taste Test
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How to Make Espresso Chocolate Chunk Cookies | Java Chip Cookie Recipe | Hosted at Home