Coffee and Hazelnut Shortbread
Photography by 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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!