How to make Italian coffee shortbread

Does your busy daily work make you feel tired? Are you frustrated by years of overtime work? Now, make Italian coffee shortbread like me to relax and comfort yourself.

1. Preheat the oven to 350F/180C, place the hazelnuts on a baking tray, and bake for 10-15 minutes (depending on your oven). If you see the hazelnut skin has cracked, it's almost done. After the hazelnuts have cooled, the skin will come off by rubbing them with your hands. If some are a bit stubborn, just scrape them off with a knife.

2. Put sugar and butter in a blender (Picture 3) and beat until light and fluffy. Then add two eggs and vanilla extract.

3. Sift together flour, cinnamon powder, baking powder and salt.

4. Add to the above batter and mix well, then add the peeled hazelnuts and mix well.

5. Divide the mixed dough into two portions (it will be a little sticky), place them on a greased baking sheet, and use your hands to shape them into long strips about 12 inches/30 cm long, and then press them into pieces about 1/2 inch/1.27 cm thick. I don't think you need to press them too flat, as mine felt a little too flat when they were baked.

6. Preheat oven to 350F/180C and bake for 30 minutes or until golden brown on all sides and firm in the middle. After cooling, use a serrated knife to cut diagonally into strips about 1/2 inch/1.27 cm wide and place on the baking sheet.

7. Bake in the oven for another 10 minutes, turning over halfway through. Once completely cooled, store in an airtight container.

The Italian coffee shortbread cookies introduced above are actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.