why make this recipe
These cookies are simple to make and taste rich. The shortbread is crumbly and buttery. The espresso adds a warm coffee note. The walnuts give crunch. The dark chocolate ganache makes them feel special for guests or a small treat.
introduction
This recipe makes crisp espresso walnut shortbread rounds sandwiched with a dark chocolate ganache. The cookies keep well and freeze fine for later. If you like nutty cookies, try the brown sugar rhubarb cookies recipe for another easy bake.
how to make Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache
Make the shortbread dough, shape it into logs, chill, slice thin, and bake until the bottoms brown. While the cookies cool, melt chocolate and butter for a thick ganache. Spread a small spoon of ganache on one cookie and top with a matching cookie to make sandwich cookies. Drizzle extra melted chocolate over the tops if you like.
Ingredients :
1 cup butter, 1/2 cup brown sugar, 2 ¼ cups flour, 1/2 cup finely chopped walnuts (divided), 1 teaspoon instant espresso powder (or regular instant coffee), 1/2 teaspoon salt (omit if using salted butter), 1 cup dark chocolate chips (plus extra for chocolate drizzle), 3 tablespoons butter
Directions :
Make Shortbread:, Cream butter and sugar in a large bowl. Add remaining ingredients EXCEPT 1/4 cup of the chopped walnuts. Beat well, scraping once, until dough just starts to come together, but with different sized pieces remaining., Divide dough onto 2 sheets of waxed paper. Roll one part of the divided dough into a log shape, about 2-inches in diameter and then roll the log in half of the remaining nuts, pressing lightly (it won’t completely cover the log). Wrap the log with the waxed paper and repeat with remaining dough. Chill logs until firm, about 2 hours., Heat oven to 325 degrees and line 2 baking sheets with silicone or parchment., Cut each chilled log into thin rounds (as thin as possible, 1/8-1/4" thick) and place closely together on prepared sheets (they won’t spread). Note: If you’d like, you can add any chopped nuts remaining on the waxed papers to top some of the cookie rounds, pressing them in slightly – use these for the sandwich cookie tops., Bake 13-15 minutes, turning pans once if needed for even cooking, until bottoms are browned. Cool completely on a wire rack., Make Ganache Filling:, Place chocolate and butter in a glass bowl and heat in microwave 45 seconds. Stir until melted (it will take a bit, but don’t heat anymore – it will become smooth). Alternately, use a double boiler on the stove to melt the chocolate and butter together. It should be thick enough to spread, but if not, leave at room temperature for 15-30 minutes for it to thicken., Spread about 1 teaspoon of filling onto one cookie half and top with another similar-sized cookie. Repeat until all cookies are used., Melt a few more chocolate chips and use a fork to add a drizzle over the cookies. Let sit (or refrigerate) until set and store in an airtight container for a few days or freeze for longer storage.
how to serve Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache
Serve at room temperature so the ganache is slightly soft. Offer with coffee or tea. These work well on a dessert plate or in a small box as a gift.
how to store Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache
Store in an airtight container at room temperature for a few days. You can refrigerate to firm the ganache, but bring to room temperature before serving. Freeze in a sealed container for up to 1 month.
tips to make Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache
- Chill the logs well so you can slice thin rounds.
- Slice as thin as you can for the best crisp texture.
- Use instant espresso or instant coffee for quick flavor.
- If ganache is too soft, let it sit at room temperature to thicken before filling.
- Press extra nuts on some rounds for texture and look.
variation (if any)
- Use milk or semi-sweet chocolate instead of dark chocolate.
- Swap walnuts for pecans or almonds.
- Add a pinch of cinnamon or orange zest to the dough for a different flavor.
FAQs
Q: Can I use salted butter?
A: Yes. If you use salted butter, omit the 1/2 teaspoon salt in the ingredients.
Q: How thin should I cut the cookies?
A: Cut them as thin as possible, about 1/8 to 1/4 inch thick. Thinner gives a crisper cookie.
Q: Can I make the dough ahead?
A: Yes. Chill the logs and wrap them well. You can keep them in the fridge for a day or freeze the logs for longer storage. Slice and bake from chilled or thawed.
Q: What if my ganache is too runny?
A: Let it sit at room temperature for 15–30 minutes to thicken. If needed, chill briefly before spreading.
Q: Can I make these nut-free?
A: Yes. Replace the walnuts with finely chopped seeds or leave them out. Press extra seeds or chocolate chips on top if you want texture.
Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 120 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crisp espresso walnut shortbread cookies sandwiched with rich dark chocolate ganache, perfect for a treat or dessert plate.
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 2 ¼ cups flour
- 1/2 cup finely chopped walnuts (divided)
- 1 teaspoon instant espresso powder (or regular instant coffee)
- 1/2 teaspoon salt (omit if using salted butter)
- 1 cup dark chocolate chips (plus extra for chocolate drizzle)
- 3 tablespoons butter
Instructions
- In a large bowl, cream butter and sugar together. Add flour, 1/4 cup walnuts (reserve the rest), espresso powder, and salt. Beat until the dough just starts to come together.
- Divide dough onto waxed paper, roll into 2-inch diameter logs, and coat with remaining walnuts. Chill logs for about 2 hours.
- Preheat the oven to 325°F (163°C) and prepare baking sheets.
- Slice the chilled logs into thin rounds (1/8-1/4 inch thick) and place them on baking sheets.
- Bake for 13-15 minutes, until bottoms are browned; cool on a wire rack.
- For the ganache, melt chocolate and 3 tablespoons butter in a bowl (microwave or double boiler), stirring until smooth. Let cool to thicken if necessary.
- Spread ganache on one cookie and top with another to form a sandwich. Drizzle with extra melted chocolate if desired.
- Let sit or refrigerate until set, then store in an airtight container.
Notes
Chill the dough logs well for easier slicing. Adjust chop nuts or ganache consistency as necessary.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
