Coffee and Hazelnut Shortbread
Photography Claire Aldous.
Transform the humble but delicious shortbread by flavoring with the warmth of aniseed and coffee and the rich nuttiness of hazelnuts.
INGREDIENTS
125 grams butter at room temperature
½ cup icing sugar
2 teaspoons finely ground espresso coffee
½ teaspoon whole aniseed, toasted and ground*
½ cup finely ground hazelnuts
⅔ cup plain flour
pinch salt
Filling
100 grams butter at room temperature
¼ cup Nutella
2 tablespoons cocoa
1 teaspoon finely ground espresso coffee
1 ½ cups icing sugar
METHOD
Preheat the oven to 160°C.
Beat the butter, icing sugar, coffee and aniseed until pale and creamy. Add the combined ground hazelnuts, flour and salt and beat to combine. Spoon the mixture into a piping bag fitted with a large fluted nozzle. Pipe 30 biscuits about 6cm long on a lined baking tray, leaving a 2cm space between each one.
Bake for about 12-15 minutes until the biscuits are lightly golden. Transfer to a wire rack to cool completely.
Filling: Beat the butter, Nutella, cocoa and coffee until creamy and glossy. Beat in the icing sugar. Transfer to a piping bag with a fluted nozzle. Pipe a line of filling on half the biscuits then sandwich with the remaining biscuits. Dust with icing sugar to serve. Makes 15 double biscuits.
*Pantry note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink Pastis and is widely used in Europe to flavour breads and cakes. Star anise is a small star-shaped spice with 5-6 points each containing a seed. It is used in Chinese 5-spice and many Asian recipes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.