Truffles meet shortbread in this chocolate-hazelnut dessert squares recipe that you can wrap as a food gift for family and friends.
Ingredients
Crust
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1 stick unsalted butter, room temperature, plus more for pan
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⅓ cup packed light-brown sugar
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½ teaspoon pure vanilla extract
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½ teaspoon coarse salt
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1 cup all-purpose flour
Truffle
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⅔ cup heavy cream
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1 pound bittersweet chocolate, finely chopped
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3 tablespoons Frangelico or other hazelnut liqueur
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⅛ teaspoon coarse salt
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½ cup hazelnuts, toasted, skins removed, and coarsely chopped
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Unsweetened cocoa powder, for dusting
Directions
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Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
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With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
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Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
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Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
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Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
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Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.