Hazel Heart Farms
  • Home
  • SHOP
    • Online
    • In Person
    • Midwest Munch
  • About
    • Our Story
    • Our Impact
    • Meet the Growers
    • In the News
    • Harvest Volunteer Network
    • Contact Us
  • Recipes
  • Grow with Us
    • Become a grower
    • Harvest Volunteer Network
    • For Members

Hazelnut Espresso Shortbread Cookie


HAZELNUT FLOUR
From Pam Saunders, Wisconsin Hazelnut Grower

Picture
INGREDIENTS​

1 cup of cold, unsalted butter
1/2 cup of sugar
1/2 teaspoon of salt
1 1/4 cup of flour
1 cup of hazelnut flour
2 Tablespoons of finely ground coffee beans or espresso powder
Melted Chocolate
INSTRUCTIONS
MIX 1. Cream butter. Mix in sugar and salt.
MIX 2. Mix in flours and coffee grounds until just combined (avoid over-mixing).
CHILL. Chill dough for 30 minutes in the fridge. 
ROLL. Roll dough 1/4" thick on a floured surface. Cut into shapes. 
​BAKE. Bake at 300°F for 42 minutes.
COOL. Allow cookies to cool for 30 minutes. 
​DIP. Melt chocolate and dip half of each cookie. 
ENJOY!
Picture

About

Shop Hazelnuts
Our Story

Meet the Growers
Picture

Come Grow With Us

Grower Interest
​Contact

Hazel Heart Farms
​Viroqua, WI
Picture
© COPYRIGHT 2024. ALL RIGHTS RESERVED.
  • Home
  • SHOP
    • Online
    • In Person
    • Midwest Munch
  • About
    • Our Story
    • Our Impact
    • Meet the Growers
    • In the News
    • Harvest Volunteer Network
    • Contact Us
  • Recipes
  • Grow with Us
    • Become a grower
    • Harvest Volunteer Network
    • For Members