Dessertsbeyondfrosting
Chocolate Dipped Espresso Shortbread Cookies
These Chocolate Dipped Espresso Shortbread Cookies are a traditional buttered shortbread cookie made with espresso powder and dipped on chocolate.
👥 24 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 2h 30m🔥 Cook: 10 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- baking sheet
- knife
- oven
- microwave
📝 Preparation Steps
1
In a large mixing bowl, beat the softened butter together with the sugar and the vanilla extract. Beat for ⏱️ 2-3 minutes until smooth.
2
Next add the espresso powder, salt, and flour. Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly, then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together in a ball.
3
Turn the dough out onto a piece of parchment paper. Divide the dough into two halves, press and shape into a log about 1 ½ inches thick and about 6-7 inches long. Tightly wrap the dough in plastic wrap and chill for at least ⏱️ 2 hours.
4
When ready to bake, preheat the oven to 375° F. Line a baking sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Bake for ⏱️ 10 minutes or until the edges start to brown. Allow the cookies to cool for ⏱️ 10 minutes and then transfer to a wire rack to cool. If any of your cookies are misshaped, use the flat edge of a knife and press the edges towards the center of the cookies right when it comes out of the oven. Cool the cookie completely.
5
For the topping:
6
In a microwave-safe bowl, melt the chocolate in 15-second increments, stirring each time until the chocolate is melted and smooth. Dip half of the cookies in the chocolate and tap it against the side of the dish to remove excess chocolate.
7
Sprinkle with crushed almonds and place on a silicone baking mat and allow the chocolate to set. Refrigerate to allow the chocolate to harden quicker.
(226g) unsalted butter, at room temperature1 cup(5ml) vanilla extract or 1 vanilla bean1 teaspoon(4g) fine ground espresso powder2 teaspoons(280g) all-purpose flour2 cups(226g) dark chocolate chips or chocolate melting wafers1 cupalmonds, chopped3 tablespoons
Nutrition Facts
calories
155 calories
fat Content
9.3 g
serving Size
1 Cookie
fiber Content
0.7 g
sugar Content
8.5 g
sodium Content
25.6 mg
protein Content
1.6 g
trans Fat Content
0 g
cholesterol Content
20.3 mg
carbohydrate Content
16.8 g
saturated Fat Content
5.5 g
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