Hazelnut Orange Cookies

Delicate, crumbly cookies with a wonderful snap, flavored with the unique combination of hazelnuts and orange – a perfect addition to a holiday cookie plate.

A stack of Hazelnut Orange cookies tied with a green ribbon

It was 1997 and the Barnes and Noble store at the nearby suburban strip mall had recently opened. I wasn’t a competent baker then; my sister was the baker. The book I chose was the Pillsbury Best Cookies Cookbook – plenty of recipes, plenty of photos. These hazelnut orange cookies were the first recipe I tried. I thought they were delicious at the time, with a delicate, crumbly texture and pretty appearance. I resurrected the recipe this year for our neighborhood Bunco cookie exchange and they are just as special as I remember them. This recipe makes a ton of cookies – about eight dozen, enough for the Bunco cookie exchange and a few dozen for the office, or just cut the recipe in half.


Hazelnut Orange Cookies

A delicate, crumbly cookie with a wonderful snap, flavored with hazelnuts and orange.


Ingredients

  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ (generous) teaspoon nutmeg
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 cup canola oil
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup finely chopped toasted hazelnuts
  • Sugar
  • Hazelnut halves for garnish

Directions

  1. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg. Set aside. In a large bowl, beat sugar, powdered sugar, softened butter, oil, orange zest, vanilla and eggs until light and fluffy. Stir in flour mixture until combined. Stir in finely chopped hazelnuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  2. Heat oven to 375⁰ F. Shape dough into scant 1” balls (15 grams each) and roll in sugar. Place 2” apart on an ungreased cookie sheet. Flatten each ball with the bottom of a glass dipped in sugar, top with a hazelnut half.
  3. Bake for 7-9 minutes or until barely golden around the edges. Cool for 1 minute; remove to racks and cool completely.

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Holiday Cookie Round-up

Thanksgiving is behind us and Christmas is just around the corner, which in my house means its cookie-baking season. Here’s a round-up of some of my personal favorite cookie recipes that are sure to get you in the holiday spirit. Happy Baking!

Bakewell Biscotti

Bakewell Biscotti
Crunchy Cranberry Almond Biscotti stuffed and baked with cranberry jam and buttery marzipan crème – ummm…yes, please!

Bizcochitos Cookies

Biscochitos
Biscochitos are a regional cookie from New Mexico and are typically served during special celebrations, especially during Christmas with hot chocolate. In 1989, New Mexico made the biscochito its official state cookie. These cookies are a reminder of a quintessential snowy Christmas Eve I spent in Santa Fe bundled up for the beloved annual farolito walk. My most memorable Christmas Eve ever.

Hermit Cookies

Hermit Bars
Chewy bar cookies from New England heavily spiced and chocked full of plump raisins and crunchy walnuts.

Millionaire's Shortbread

Ginger Hazelnut Millionaire Bars
Inspired by one of my favorite recipes for Ginger Crunch Slices, these rich bars combine buttery shortbread, spicy ginger-cardamom caramel, creamy bittersweet ganache and sweet-salty hazelnut “croquant.”

LU Pim's

Jaffa Cakes
Not technically a cookie, these British biscuits are still a holiday favorite of mine. I usually succumb to the packaged variety, called Lu Pim’s in the States. In addition to chocolate and orange being one of my much-loved combinations, it’s a textural thing – the crack of a think dark chocolate coating giving way to a gelatin layer atop a sliver of moist genoise sponge.

Cranberry-Almond Sandwich Biscotti

Bakewell Biscotti
Crunchy Cranberry Almond Biscotti stuffed and baked with cranberry jam and buttery almond crème – ummm…yes, please! I borrowed this idea from Dominique Ansel’s recipe in Food and Wine and used ingredients I already had on hand from earlier bakes of these Biscotti and Bakewell Mini Tarts – combining the best of both worlds into a very special holiday cookie, indeed!


Cranberry-Almond Sandwich Biscotti

  • Servings: About 3 Dozen
  • Print
Inspired by Dominique Ansel’s Bakewell Biscotti.

Ingredients

  • ½ Biscotti Cookie Dough recipe (use the other ½ for standard biscotti or make a double batch)
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup slivered almonds, chopped
  • ½ stick (2 oz.) unsalted butter
  • 6 Tablespoons confectioner’s sugar
  • 1 egg
  • ¾ cup almond flour
  • 1 Tablespoon cornstarch
  • 6 oz. smooth cranberry or smooth tart cherry jam (push through a sieve if needed to ensure jam is smooth)

Directions

  1. Heat oven to 350 degrees F. Parchment and spray a sheet pan. Stir dried cranberries and slivered almonds into dough. Divide dough into two rolls about 14” long. Place rolls 4” apart on sheet pan. Flatten each roll to about 3” wide so each log should be about 3” x 14”. Bake for 20-25 minutes until tops are set and logs are light golden brown. Cool for 10 minutes.
  2. Meanwhile, whisk together unsalted butter, confectioner’s sugar, egg, almond flour and cornstarch. Transfer almond crème to a pastry bag fitting with a small tip. Set aside. Transfer jam to a separate pastry bag fitted with a small tip. If you don’t have pastry bags, use zip-lock bags and cut a small hole in one tip of the bag.
  3. Using a serrated knife, carefully cut each log crosswise thinly into ¼” slices. Arrange half of the slices on a sheet pan. Cover the slices with a thin line of almond crème and drizzle crème with cranberry jam. Place the other half of the slices on top and press down slightly to ensure filling is even within the cookies. Bake 8-10 minutes, turn over and bake another 5 minutes. Cool completely.

Apricot Pocket Cookies

Apricot Cookies
SCENE ONE: 2:16 a.m. after their eighth date, a couple are entwined on the couch, an empty bottle of wine and two wine glasses are located on a table in front of them. A small bowl of homemade truffles sits between the glasses.

[kissing, kissing, kissing]

Him: “It’s late. I should probably go home soon.”

[more kissing, kissing, kissing]

Me: “Do you want to go home…or do you want to sleep here?”

[continued kissing, kissing, kissing]

Him: {silence}

Me: “It’s not a trick question.”

[more kissing, kissing, kissing]

Him: {silence}

Me: “Okay…I’ll answer for you. You want to go home.”

Him: {silence}

[kissing, kissing, kissing]

Him: “I guess I owe you some sort of apology or explanation.”

Oh god, please don’t apologize. That will make me feel like more of a lusty sexual deviant than I already do. And, as far as an explanation, what could you possibly tell me that would make me feel better about getting shot down for sex? I either don’t want to know or – if you have a valid excuse – this situation just became way too complicated for me.

I don’t let him give me an excuse, but I manage to think up a few of my own.

10 reasons he won’t sleep with me:
1) He finds me unattractive
2) He’s transgendered or gay and hasn’t worked up the courage to tell me
3) He has a secret girlfriend and he doesn’t want to “cheat” on her
4) He thinks sex will make me too “attached” [It won’t]
5) He’s bad in bed
6) He thinks I’ll be bad in bed
7) He has an STD
8) He thinks I’ll make him stop sleeping with other people [which is true]
9) I stink [armpit, cooch and breath check!]
10) He has ED or some other medical issue that precludes the horizontal mambo

SCENE TWO: It’s 6:00 p.m. the next evening. The same woman, alone, is curled up on the couch wearing her pj’s. Two cats sleep soundly beside her. On her lap is a platter of these cookies that she is devouring – one by one and without regret. Sometimes – most times, actually – the easiest company is our own.


Apricot Pocket Cookies

  • Servings: 27 cookies
  • Print

Ingredients

  • 6 Tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup apricot jam
  • ¼ cup finely chopped walnuts, toasted
  • 1 egg, beaten
  • 2 Tablespoons turbinado sugar (like Sugar in the Raw)
  • ¼ cup chocolate chips
  • 2 Tablespoons powdered sugar

Directions

  1. With an electric mixer, beat the butter, cream cheese and sugar until fluffy. Mix in the vanilla extract. Gradually add the flour, mixing until just incorporated (don’t overmix).
  2. Remove the dough from the bowl and form it into a 1” thick scare. Wrap in plastic wrap and chill 1 hour.
  3. On a lightly floured work surface, roll the dough into a rectangle 9” x 12”. Cut the dough lengthwise into 3 strips 9” x 4”. Spread each strip with apricot jam and sprinkle with walnuts. Starting from the long side, roll each strip into a log. Wrap in plastic wrap and chill 30 minutes.
  4. Preheat oven to 350 degrees. Slice each log into 1” pieces and place on a parchment or silicon lined baking sheet. Brush with beaten egg and sprinkle with turbinado sugar. Bake until golden brown, 22-25 minutes.
  5. To decorate, melt chocolate chips in microwave, stirring every 30 minutes until smooth, about a minute. Drizzle cookies with chocolate and dust with powdered sugar.

 

Bittersweet Chocolate Spice Mostaccioli

Bittersweet Chocolate Spice Mostaccioli

At dinner tonight, I noticed a female cook working the line. Tall and graceful, with delicate earrings dangling from her ears, she moved thoughtfully, preparing each dish deliberately and unhurried. Her figure skater grace was eclipsed by the customary bravado of her hockey player fellow cooks, and yet, surprisingly, the boys left her to her own methods, without remark. Could she be an owner and thus excluded from the usual kitchen hazing? During my (short- lived) kitchen exploits, lacking the obligatory culinary machismo wasn’t tolerated by the rest of the line. She had the same forearm burns as the boys, turned out the same dishes, but with a tranquility and fluidity not typically found in a restaurant. It was a pleasure to watch her and gave me hope as a female chef.

Bittersweet Chocolate Spice Mostaccioli

  • Servings: 32 cookies
  • Print
Adapted from Epicurious’s Chocolate Hazelnut Spiced Cookies

Ingredients


– 1 ½ cups hazelnuts, toasted and skin removed, or toasted almonds, or 9 oz. toasted almond meal
– ¾ cup sugar
– ½ cup all-purpose flour
– 1 cup unsweetened cocoa powder (divided)
– 1 teaspoon baking soda
– ¾ teaspoon salt
– ½ teaspoon cinnamon
– 1/8 teaspoon cloves
– 1/8 teaspoon nutmeg
– 3 Tablespoons cold, unsalted butter, cut into ½ inch cubes
– Grated zest from one orange (about 1 Tablespoon)
– 3 Tablespoons fresh orange juice
– 2 Tablespoons rum or hazelnut flavored liqueur (divided)
– ½ cup confectioners sugar
– 3 Tablespoons water
– 3 Tablespoons toasted nuts or toasted cocoa nibs

Directions

  1. Preheat oven to 325°F. Line a sheet pan with parchment or a silicone liner and spray with cooking spray.
  2. In a food processor, pulse nuts, sugar, flour, cocoa, baking soda, salt, and spices until finely chopped. Add butter and zest and pulse until mixture resembles coarse meal. Add juice and 1 Tablespoon rum and pulse until dough comes together into a ball, but is still crumbly.
  3. Form tablespoons of dough into balls (18-20 grams each) and slightly flatten to about 1 ½ inches, arranging 1 inch apart on sheet pan. It’s important the butter in the dough remains cold prior to baking.
  4. Bake cookies until puffed and slightly cracked, about 15 minutes. Cool on a wire rack until barely warm.
  5. Meanwhile, whisk together confectioners sugar, ½ cup cocoa powder, 1 Tablespoon rum and water until smooth. Frost each cookie with a bit of icing and sprinkle with nuts or cocoa nibs. Frosting the slightly warm cookies will ensure icing spreads smoothly. Let cookies stand until icing is set, about 1 hour. These cookies remain soft and improve with age if kept in an airtight container at room temperature.
  6. Variation: reduce salt to 1/4 teaspoon and substitute toasted nuts/cocoa nibs with a sprinkle of sea salt.