Name: Espresso Sugar Shortbread with Toasted Hazelnuts
Ingredients: 3 cups flour; 3/4 cup espresso sugar, (recipe below); 5 Tbsp cornstarch; 1/2 cup rough chopped toasted hazelnuts (toast them in a dry pan on medium heat for about 10 minutes, or until they turn brown and smell nutty --- stir almost constantly); 2 1/2 sticks unsalted butter, melted (1 1/4 cups, or 10 ounces); 1 tsp vanilla extract; espresso sugar; 1 1/2 cups sugar; 7 Tbsp finely ground espresso or dark roast coffee