Flaky bites of shortbread that are barely crisp on the outside, then melt in your mouth with chocolate and just a hint of coffee flavor. Not so much coffee as to overpower each bite, but the right amount to bring out the flavor of the chocolate and the aroma of the espresso. I’ve made a handful of desserts with espresso this past year, and I liked all of them. However, this is my favorite and it is the first one that even the non-coffee-lovers in my life enjoyed.
While this is not a traditional shortbread, it does have much of the same texture in the end. I prefer brown sugar over almost all other baking sugars and I can not resist using it here. The egg helps keep the bites a bit more moist than other versions and (especially with the gluten free flours) it helps hold them together beautifully.
Check out all of the Gluten Free Dessert Recipes on this website!