These Espresso Walnut Shortbread Cookies take classic shortbread to the next level with a rich espresso flavor, crunchy walnuts, and a luscious dark chocolate ganache filling. Perfectly crisp and buttery, they pair beautifully with coffee or tea, making them an indulgent treat for any occasion.
Why You’ll Love This Recipe
- Combines the rich flavors of espresso, walnuts, and dark chocolate.
- Buttery and crisp shortbread texture with a melt-in-your-mouth feel.
- Easy roll-and-slice method for effortless cookie-making.
- Perfect with coffee, tea, or as a dessert for special occasions.
- Vegetarian-friendly and simple to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Brown sugar
- Dark chocolate chips
- All-purpose flour
- Salt
- Walnuts
- Instant espresso powder
- Butter
Directions
- Prepare the dough: In a mixing bowl, beat the butter and brown sugar until light and creamy.
- Add dry ingredients: Mix in the flour, salt, instant espresso powder, and finely chopped walnuts until the dough comes together.
- Shape and chill: Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Slice and bake: Preheat the oven to 350°F (175°C). Slice the chilled dough into even rounds and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until golden around the edges. Let them cool completely.
- Prepare the ganache: Melt the dark chocolate chips over a double boiler or in short bursts in the microwave, stirring until smooth.
- Assemble the cookies: Spread a layer of ganache on the bottom of one cookie and sandwich with another. Allow to set before serving.
Servings and Timing
- Servings: Makes approximately 2 dozen sandwich cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12-15 minutes
- Total Time: 45 minutes
Variations
- Nut-Free Option: Omit the walnuts or replace them with finely chopped sunflower seeds.
- White Chocolate Twist: Swap dark chocolate for white chocolate ganache for a sweeter variation.
- Extra Coffee Flavor: Add an extra ½ teaspoon of espresso powder to intensify the coffee taste.
- Spiced Version: Incorporate a pinch of cinnamon or cardamom into the dough for a warm, spiced flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week if you prefer a firmer ganache filling.
- Freezing: Freeze unfilled shortbread cookies for up to 3 months. Thaw and add ganache before serving.
FAQs
Can I use regular coffee instead of espresso powder?
No, instant espresso powder is recommended because it dissolves easily and provides a stronger coffee flavor.
What if I don’t have a rolling pin?
You can shape the dough into a log, chill it, and then slice it into rounds instead of rolling it out.
Can I use milk chocolate instead of dark chocolate?
Yes, but the cookies will be sweeter. Dark chocolate balances the richness of the shortbread.
How do I prevent my shortbread from spreading?
Chilling the dough before baking helps the cookies maintain their shape.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
What kind of walnuts work best?
Use finely chopped toasted walnuts for the best flavor and texture.
How do I get a smooth ganache filling?
Melt the chocolate slowly over low heat, stirring constantly to prevent burning.
Can I use margarine instead of butter?
Butter is recommended for the best shortbread texture, but you can use margarine for a dairy-free alternative.
How do I make the ganache firmer?
Let it cool slightly before spreading, or refrigerate the filled cookies for a firmer consistency.
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance, refrigerate or freeze it, and bake when ready.
Conclusion
These Espresso Walnut Shortbread Cookies with Dark Chocolate Ganache are an irresistible combination of rich coffee flavor, nutty crunch, and velvety chocolate filling. They are perfect for pairing with coffee or tea and make a sophisticated addition to any dessert spread. Try them for your next gathering or as a special treat for yourself!
Print
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Take your shortbread cookies to the next level with these Espresso Walnut Shortbread Cookies filled with a rich dark chocolate ganache. Buttery, nutty, and infused with coffee flavor, these cookies are perfect for pairing with coffee or tea. A simple roll-and-slice recipe makes them easy to prepare!
Ingredients
Baking & Spices
- 1/2 cup Brown Sugar
- 2 1/4 cups Flour
- 1/2 teaspoon Salt
Nuts & Seeds
- 1/2 cup Walnuts, finely chopped
Drinks
- 1 teaspoon Instant Espresso Powder
Dairy
- 1 3/16 cup Butter, softened
- 1 cup Dark Chocolate Chips
Instructions
Make the Shortbread Dough
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Add the instant espresso powder, mixing well.
- Gradually add the flour and salt, mixing until a dough forms.
- Fold in the chopped walnuts until evenly distributed.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cookies cool completely before assembling.
Prepare the Dark Chocolate Ganache
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth.
- Let the ganache cool slightly until it thickens.
Assemble the Cookies
- Spread a layer of ganache onto one shortbread cookie and sandwich with another.
- Allow the ganache to set before serving.
Notes
- Storage: Store in an airtight container for up to 1 week.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 2 months.
- Variation: Substitute walnuts with pecans or almonds for a different flavor.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
