Dark Chocolate-Espresso Shortbread

Name: Dark Chocolate-Espresso Shortbread
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 5
Cuisine: Global
Ingredients: 85 grams white chocolate baking bar (we tested with Ghirardelli); 85 grams unsweetened chocolate baking bars; 59 milliliters cornstarch; 296 milliliters all-purpose flour; 1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello); 237 milliliters powdered sugar; 0 teaspoons salt; 237 milliliters unsalted butter, softened; 59 milliliters unsweetened cocoa

You can never have too many dessert recipes, so give Dark Chocolate-Espresso Shortbread a try. This recipe serves 5. One serving contains 738 calories, 9g of protein, and 56g of fat. It is a good option if you're following a vegetarian diet. Head to the store and pick up salt, butter, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 56 minutes.

Instructions

Combine first 5 ingredients in a medium bowl; set aside.

Equipment you will use

Bowl

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Place 2 portions on opposite ends of 1 baking sheet.

Equipment you will use

Baking Sheet

Place remaining portion on second baking sheet.

Equipment you will use

Baking Sheet

Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Knife

Bake rounds at 325 for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Baking Sheet

Oven

Knife

Let shortbread cool completely on parchment.

Ingredients you will need

Shortbread Cookies

Cut shortbread into wedges along scored lines.

Ingredients you will need

Shortbread Cookies

Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate.

Ingredients you will need

Unsweetened Baking Chocolate

Shortbread Cookies

Chocolate

Dip

Equipment you will use

Microwave

Bowl

Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.

Ingredients you will need

White Chocolate