Coffee and Cream Cookie Recipes - Hazelnut Slabs with Coffee Glaze

Ingredients

• 12/3 cups/250 g all-purpose/plain flour

• 1/8 tsp salt

• 3/4 cup/180 g butter, softened

• 3/4 cup/125 g confectioners'/icing sugar

• 1 1/4 cups/125 g finely chopped hazelnuts

COFFEE GLAZE:

• 1 large egg white, lightly beaten

• 1 tbsp freeze-dried coffee granules dissolved in 2 tsp hot water

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Method:

1. sift the flour and salt into a large bowl. Beat the butter and confectioners' sugar in a large bowl with an electric mixer at high speed until creamy.

2. Mix in the dry ingredients, followed by the hazelnuts to form a dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 375°F/190°C/ gas 5. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

4. Coffee Glaze: Beat the egg white and coffee in a small bowl. Brush all over the dough.

5. Cut into 3 x 1 1/2-inch (8 x 4-cm) bars and use a spatula to transfer to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake for 12-15 minutes, or until firm to the touch. Transfer to racks and let cool completely.