Espresso, Hazelnut & Chocolate Shortbread Recipe

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the flour and instant espresso powder to the bowl and mix until a crumbly dough forms.

Fold in the chopped hazelnuts and dark chocolate chips until evenly distributed.

Transfer the dough onto the prepared baking sheet and shape it into a small rectangle, about 1/2 inch thick.

Bake in the preheated oven for 15-20 minutes or until the edges are golden brown.

Remove from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Once cooled, cut the shortbread into desired shapes or squares.

Serve and enjoy with a cup of espresso or your favorite hot beverage.