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Shortbread: Cappuccino Shortbread Sails

Source of Recipe

Rosie's Cookie Book


List of Ingredients

COOKIE:
2 tablespoons instant coffee powder
1 3/4 cups + 2 tbl. flour
1/8 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
1 cup unsalted butter, cold, cut 1" chunks
1 tablespoon strong brewed coffee
1/4 teaspoon vanilla

GLAZE:
7 ounces bittersweet chocolate
1 1/2 cups fine chopped toasted almonds


Recipe

Toast almonds: place chopped nuts on ungreased baking sheet and place in preheated 350ºF oven for 5 minutes. Stir the nuts and continue baking until give off toasted aroma and are lightly golden, 3-5 minutes more.

Place instant coffee, flour, baking powder, salt, both sugars and cinnamon in food processor and process for 5 seconds. Distribute butter over mixture and process for about 10 seconds, till resembles coarse meal. With processor running, pour brewed coffee and vanilla thru feed tube and process just until mixture comes together, 45 seconds. Place dough between two pieces plastic wrap and roll out to form a 10" square that's 3/8" thick. Slide square onto baking sheet and refrigerate it for 45 minutes.

Preheat oven to 300ºF and lightly grease baking sheets. Cut dough into 25 squares, then cut each square to form 2 triangles. Using spatula, transfer triangles onto baking sheets, leaving 1 1/2 inches between them. Bake cookies until they are lightly golden and firm to touch, 25-30 minutes, then remove to wire rack. Meanwhile, prepare glaze: melt chocolate. When cookies have cooled, dip base of each triangle 3/4" deep into chocolate and then into almonds. Set on waxed paper and allow to set for several hours (can refrigerate to speed the process). Layer cookies in airtight container with plastic wrap between layers. Freeze up to 2 weeks. Makes 50.