Ingredients

• 2 cups flour
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon plus 1 teaspoon instant espresso powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 1 teaspoon vanilla extract
• 2/3 cup hazelnuts, toasted and coarsely chopped
• Topping: 2 tablespoon hot water plus 2 ounces semisweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees

2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in food processor

3. Add butter and vanilla

4. Using pulse button, process until mixture resembles coarse meal

5. Add nuts; blend until finely chopped

6. Transfer dough to floured work surface

7. Knead just until dough comes together

8. Divide dough in half

9. Press each half into 9-inch tart pan with removable bottom that has been greased lightly with nonstick cooking spray

10. Bake until deep golden brown, about 25 minutes

11. Transfer shortbread to rack; cook 2 minutes

12. Remove pan sides

13. Place on cutting board and cut each shortbread round into 24 wedges

14. Cool completely

15. (Note: If using cake pans, butter and flour pans. To remove shortbread from pans after having baked and cooled for 2 minutes, choose two plates slightly smaller than the pans, put a plate directly of the surface of the shortbread, and invert the shortbread carefully on it. Re-invert the shortbread onto a cutting board and cut into 24 wedges. Cool.)

16. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan

17. Add chocolate

18. Stir over low heat until chocolate is smooth

19. Remove from heat

20. Cool slightly

21. Put chocolate in pastry bag fitted with a small tip or a paper cone and pipe chocolate over wedges in decorative pattern

22. Let stand until chocolate sets

23. Store in airtight container at room temperature up to 1 week, or freeze up to one month

24. Yeild:4 dozen

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