| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
36 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1/4 |
c |
Frozen orange juice concentrate; thawed |
| 2 1/2 |
tb |
Grated orange peel |
| 2 |
c |
All purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cinnamon |
| 1/2 |
c |
(1 stick) chilled unsalted butter or margarine; cut into small pieces |
| 1 1/3 |
c |
Sugar |
| 1 3/4 |
c |
Hazelnuts; toasted, husked |
| 6 |
oz |
Bittersweet (not unsweetened) or semisweet chocolate; coarsely chopped |
| 14 |
oz |
Bittersweet (not unsweetened) or semisweet chocolate; chopped |
INSTRUCTIONS
Recently posted to the rfcj ng ...From: Lita (alotzkar@direct.ca)
Source: Bon Appétit, December 1992
These crunchy cookies are a new version of classic Mandelbrot, -- hazelnuts
instead of the usual almonds. To add an elegant look, dip the cookies into
melted chocolate and seals them in holiday bags.
Line 12x18x1-inch baking sheet with heavy-duty foil. Whisk eggs, juice and
orange peel in large bowl. Mix flour, baking powder, salt, ginger and
cinnamon in processor. Add butter and cut in using on/off turns until
mixture forms coarse meal. Add sugar and just blend in. Add nuts and chop
coarsely using 6 on/off turns. Add nut mixture to egg mixture. Stir until
moist dough forms. Mix in 6 ounces chocolate. Drop half of dough by heaping
tablespoons in line down length of left half of prepared baking sheet.
Repeat with remaining dough down right half of sheet. Chill until dough is
firm, about 30 minutes.
Position rack in center of oven and preheat to 375°F. Using moistened
fingertips, shape dough into 2-inch-wide 1-inch-high logs. Bake until logs
are golden brown and beginning to crack on top, about 25 minutes (each log
will spread to about 4-inch width). Reduce oven temperature to 300°F.
Cool logs in pan on rack 10 minutes. Pull foil with logs onto work surface.
Score logs crosswise into 3/4-inch-wide slices. Cool until cookies begin to
firm, about 15 minutes. Using serrated knife, cut through scored lines.
Arrange cookies cut side up on 2 heavy cookie sheets. Bake 15 minutes. Turn
cookies over. Bake until crisp, about 15 minutes. Cool on sheets on racks.
(Can be made 1 day ahead. Store airtight.)
Line large cookie sheet with heavy-duty foil. Stir 14 ounces chocolate in
top of double boiler over barely simmering water until melted. Dip 1 long
side of each cookie into chocolate and set chocolate side down on prepared
sheet. Chill until chocolate is set. Peel cookies off foil. (Can be made 1
week ahead. Cover and chill in airtight container.) Serve cold.
Posted to JEWISH-FOOD digest V97 #322 by Jeff Freedman
<jefffree@eskimo.com> on Dec 09, 1997
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