These cookies have a wonderful fruit and nut flavor. You may prefer to skip dipping them in chocolate on very hot days. I can’t find the photos of the cookies I made, so the one you see is from the book.
¾ cup finely ground hazelnuts
¼ cup finely crushed cacao nibs
1 ½ cups all-purpose flour
¼ teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
12 tablespoon (6 ounces) unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
½ teaspoon freshly squeezed lemon juice
¾ cup confectioners’ sugar
One 8- to 10-ounce jar apricot jam, at room temperature
6 ounces 70% bittersweet chocolate, tempered
- Combine the hazelnuts, nibs, flour, cinnamon, and cocoa powder in a medium bowl, and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, zest, and lemon juice and mix on medium speed.
- Add the sugar and mix on low speed for 30 seconds to blend, then increase the speed to medium and beat until fluffy, 2 to 3 minutes.
- Add the dry ingredients and mix on low speed, stopping to scrape down the sides of the bowl, until just incorporated, 2 to 3 minutes.
- Form the dough into 7-inch square, wrap in plastic wrap, and refrigerate for 30minutes.
- Meanwhile, remove the lid from the jar of jam, place the jar in the microwave, and mocrowavefor1 minute. Stir and continue to heat until the jam is melted and hot. Strain the jam into a small bowl and set the fruit aside for another use.
- Position the racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Cut the dough in half. Roll each piece between two pieces of parchment paper or plastic wrap until 3/16 inch thick. Cut out cookies with a 1 ½ – to 2-inch square ora knife and place on the prepared sheets about ½ inch apart.
- Bake for 18to 20minutes, rotating the sheets halfway through baking. Slide parchment with the cookies onto cooling racks to cool completely.
- Place half the cookies down on a work surface. Top each with about 1 teaspoon of jam. Place the remaining cookies right side up over the filling, and push down gently to sandwich the cookies.
- Line a baking sheet with parchment paper.
- Dip half of each cookie in the chocolate and place on the baking sheet to harden.
- The cookies can be stored in an airtight container for up to 3 days.
Source: The Essence of Chocolate
I found the photo of the one I baked. It doesn’t look as pretty as the original photo, but it tastes yummyyyy…