Espresso Hazelnut Shortbread With Dark Chocolate and Raspberry

Routinely Rachel
by Routinely Rachel
18 Cookies
1 hr 15 min

It baffles many, but I do not drink coffee of any kind. I’m just not a huge fan. However, put it in baked goods or ice cream – I’m all for coffee. These cookies feature espresso and hazelnut coffee. Both mesh perfectly with dark chocolate. Freeze-dried raspberry on top pushes the flavor over the edge. Seriously addicting and seriously delicious

I’ve been slowly going back through my previous bakes and revamping and changing things up to make the recipes my own. I’ve also been reshooting the food. These cookies are part of that redo series, and I hope you enjoy with your coffee or with your tea!

Espresso Hazelnut Shortbread With Dark Chocolate and Raspberry
Recipe details
  • 18  Cookies
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup unsalted butter - room temp
  • 2 tsp instant espresso
  • 2 tsp hot water
  • 1/2 tsp sea salt
  • 1/3 cup granulated sugar
  • 2 1/3 cup all purpose flour - spoon and leveled
  • 4 tbsp corn starch
  • 1 tsp hazelnut instant coffee powder
  • 1/2 cup dark chocolate
  • 1/2 cup freeze dried raspberry

Dissolve instant espresso in hot water
Add butter and sea salt to stand-mixer or bowl with hand-mixer and mix with paddle attachment on medium until smooth (2-3 minutes).
Continue mixing and add espresso and sugar – another 2 minutes
Slow mixer to low and add flour, corn starch and hazelnut instant coffee powder until the dough begins to clump.
Lightly flour hands and fold over dough a few times and then form dough into disc.
Place disc in gallon ziploc bag and roll out evenly onto all corners of bag. Do not seal and place in fridge for 30-60 minutes.
Preheat oven to 350 F and line two cookie sheets with parchment paper
Bring out chilled dough and cut open ziploc bag
Use cookie cutter of your choice and shape cookies and place evenly on cookie sheet. Make sure still chilled when going into oven. Pop in fridge for a few minutes if necessary
Bake in preheated oven on middle rack for 15-18 minutes until edges slightly begin to color
Let cool on cookie sheet.
Once cool, melt 1/2 cup chocolate and drizzle in desired pattern over cookies. Before chocolate sets, sprinkle freeze dried raspberry on each cookie.
Store at room temperature for up to 3-4 days
  • You can use any size cookie cutter that you wish but be aware the amount of cookies may go up or down dependent on size