Mocha Shortbread

Mocha Shortbread
Servings: 16 Prep 16 mins Chill 2 hrs Bake 350°F 30 mins


  • 1 cup flour
  • 1/4 teaspoon kosher salt
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons espresso powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • Confectioners' sugar, for dusting (optional)

Make It

1. Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for 1 minute or until chocolate is finely ground; set aside.

2. Stir together espresso powder and 2 teaspoons hot water until espresso dissolves; set aside. Beat butter for 3 minutes. Add granulated sugar and beat 2 minutes or until well blended. Beat in espresso mixture. Reduce speed to low and gradually beat in flour mixture.

3. Press dough into a 9-inch round fluted nonstick tart pan Score into 16 pie-shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.

4. Heat oven to 350 degrees F. Uncover shortbread and bake at 350 degrees F. for 30 minutes. Remove to a wire rack and remove side of pan. Dust with confectioners' sugar, if desired. Cut through score marks before serving.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 122, Fat, total (g): 9, chol. (mg): 15, sat. fat (g): 5, carb. (g): 12, fiber (g): 1, pro. (g): 1, sodium (mg): 31, Percent Daily Values are based on a 2,000 calorie diet.