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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
A glorious combination of chocolate and walnuts that couples beautifully with the bitter coffee. Using maple syrup gives a lovely fudgy texture.
Makes 16
23-centimeter/9-inch square cake pan, greased and lined
100 grams/1/2 cup minus 1 tablespoon/1 stick unsalted butter, softened
50 grams/1/4 cup light brown muscovado sugar
150 grams/1 cup plus 2 tablespoons plain/all-purpose flour, such as Glicks
1 tablespoon Gefen Maple Syrup
pinch of salt
50 grams/1 and 3/4 ounces dark/bittersweet chocolate (70% cocoa solids), broken into pieces
1 teaspoon vegetable oil
175 grams/1 and 1/4 cups walnuts
50 grams/3 and 1/2 tablespoons unsalted butter
150 grams/3/4 cup light brown muscovado sugar
1 tablespoon espresso powder
5 tablespoons Gefen Maple Syrup
1 tablespoon plain/all-purpose flour, such as Glicks
2 large/US extra-large eggs
Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/350 degrees Fahrenheit/Gas 4.
In a large bowl, beat the butter and sugar with a wooden spoon until pale. Fold in the flour, maple syrup and a pinch of salt. Press into the pan, smooth the surface, prick with a fork and freeze for 10 minutes.
Meanwhile, toast the walnuts for the topping in the preheated oven for 8 minutes. Leave to cool, then roughly chop and set aside.
Bake the shortbread for 20 minutes until golden.
For the topping, melt the butter in a pan, then simmer for three minutes until the white solids turn golden and it smells toasty. Take the pan off the heat, then whisk in the remaining topping ingredients and stir in the toasted nuts. Pour onto the hot shortbread and bake for a further 30 minutes until risen and set. Leave to cool completely in the pan.
To decorate, melt the chocolate and oil in the microwave or in a bowl set over a pan of simmering water. Drizzle over the bake (there will be some leftover) and transfer to the fridge briefly for the chocolate to set, before cutting into bars or squares as preferred.
From Dolci Italiani: Desserts, Cakes, and Other Sweet Bakes from Italy
By Ursula Ferrigno, Published by Ryland Peters and Small
Photography by Clare Winfield © Ryland Peters and Small 2025
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