Shortbread is fine, but let’s be honest—it could use some excitement. Enter mocha and hazelnuts, turning a simple butter cookie into something actually worth eating. The rich espresso flavor meets buttery, crumbly shortbread, while toasted hazelnuts add crunch. It’s the perfect balance of sophisticated and addictive. Pair it with coffee, hoard it for yourself, or pretend you made it for guests. Either way, this is shortbread with an upgrade. Regular shortbread should take notes.
Mocha Hazelnut Shortbread
A rich, buttery shortbread with bold mocha flavor and toasted hazelnuts. The perfect mix of crumbly, crunchy, and coffee-infused goodness.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 2 tbsp instant coffee or espresso powder
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ tsp salt
- ½ cup finely chopped toasted hazelnuts
- ½ cup dark chocolate chips optional, but recommended
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, powdered sugar, and espresso powder until light and fluffy.
- In a separate bowl, whisk flour, cornstarch, and salt.
- Slowly mix dry ingredients into the butter mixture.
- Fold in toasted hazelnuts and chocolate chips (if using).
- Roll dough into 1-inch balls and flatten slightly.
- Arrange 1 inch apart on the baking sheet.
- Bake for 12-14 minutes or until edges turn golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Enjoy responsibly (or don’t, no one’s watching).
Notes
Nutritional Values (Per Cookie)
- Calories: ~150
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 4%
- Calcium: 3%
- Magnesium: 2%
- Vitamin E: 3%
- Potassium: 2%
Additional Notes/Tips
- Sprinkle a pinch of sea salt on top before baking for contrast.
- Swap hazelnuts for almonds if you’re feeling rebellious.
- Let the dough chill for 30 minutes for a richer flavor.
