Espresso, Hazelnut and Chocolate Shortbread

• instant espresso powder↗2 tbsp tbsp
• butter↗250g g

  softened at room temperature

• granulated sugar↗85g g
• plain flour↗225g g

  plus extra for dusting

• rice flour↗75g g
• unblanched hazelnuts↗75g g

  halves

• dark chocolate 70%↗150g g

  broken into pieces

• blanched hazelnuts75g g

  toasted and coarsely chopped (leave some pieces fairly large)

Step-by-step instructions

1. 1

   Mix the espresso powder with 1 tsp hot water to form a paste (it may seem that there is too little water, but that's correct – do not add more, otherwise the dough will be too runny). Set aside.

2. 2

   Beat the butter and sugar until soft and homogeneous, then fold in the coffee mixture. Do not over‑beat, to avoid incorporating excess air. (If the coffee is not fully incorporated, don’t worry – it will combine after adding the flour).

3. 3

   Sift the flours together and add them to the butter mixture in three batches, mixing with a wooden spoon and then by hand. Bring together into a ball, transfer to a lightly floured surface and quickly fold in the hazelnuts. Do not over‑mix – you don’t want the butter to melt. Flatten the dough into a disc, wrap in cling film and refrigerate for about 40 minutes.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of 0.75 cm. Cut circles about 6 cm in diameter using a cookie cutter and place them on a non‑stick baking sheet (or two sheets, depending on size). If needed, roll the dough again, but try not to do this too often. Place the sheet in the coldest corner of the fridge and leave for about 45 minutes. Preheat the oven to 160 °C/140 °C with convection/gas 3.

5. 5

   Bake the cookies for 20 minutes, or until the top becomes slightly firm when pressed with a fingertip. Remove from the oven and leave on the tray to cool slightly (they are very fragile when hot), then transfer to a wire rack to cool completely.

6. 6

   Melt the chocolate in a bowl set over a saucepan of simmering water, then remove the bowl and let the chocolate cool and thicken slightly. Dip each cookie halfway into the melted chocolate, then place on parchment. Sprinkle the chocolate‑coated half with toasted hazelnuts and let set completely. Store in an airtight jar for up to 4 days.