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Photo: William Dickey
Active Time:35 minsTotal Time:55 minsServings:24Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:24
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cuphazelnut flour (see Tip)½cupall-purpose flour½cupwhole-wheat pastry flourZest of 1 orange¼teaspoonsalt8tablespoonsunsalted butter (1 stick), at room temperature¼cupgranulated sugar1teaspoonvanilla extract1teaspoonorange juice, plus more as needed½cupchocolate-hazelnut spread½teaspoonflaky salt
Cook Mode(Keep screen awake)
Ingredients
1cuphazelnut flour (see Tip)
½cupall-purpose flour
½cupwhole-wheat pastry flour
Zest of 1 orange
¼teaspoonsalt
8tablespoonsunsalted butter (1 stick), at room temperature
¼cupgranulated sugar
1teaspoonvanilla extract
1teaspoonorange juice, plus more as needed
½cupchocolate-hazelnut spread
½teaspoonflaky salt
DirectionsPreheat oven to 350°F. Line a baking sheet with parchment paper.Whisk hazelnut flour, all-purpose flour, pastry flour, orange zest and 1/4 teaspoon salt in a large bowl.Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed until the mixture is light and fluffy, scraping the sides as needed, about 4 minutes. Mix in vanilla and orange juice. Reduce speed to low and add the flour mixture, 1/2 cup at a time, until all the flour is incorporated, scraping down the bowl as necessary. If the dough is dry, add more orange juice, 1 teaspoon at a time, until the mixture comes together into a soft dough.Roll the dough into balls, about 1 tablespoon per cookie, and place on the prepared baking sheet. Use your thumb (or the end of a wooden spoon) to make an indentation (about 3/4-inch wide) in the center of each ball, spreading the cookie out slightly but making sure that your thumb does not touch the bottom of the pan. If the edges of the cookie start to crack, just use your fingers to gently smooth the edges together.Bake the cookies until lightly puffed on top and golden on the bottom, 12 to 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.Spoon chocolate-hazelnut spread into a pastry bag and pipe into the indentation of each cookie. (Alternatively, spoon into a sealable plastic bag and snip off one corner.) Sprinkle the cookies with flaky salt.To make aheadStore cookies between sheets of parchment paper in an airtight container at room temperature for up to 1 week.EquipmentParchment paperTipHazelnut flouris made from whole raw hazelnuts. It adds a sweet, nutty flavor to baked goods. Find it in major grocery stores with brands such as Bob’s Red Mill.Originally appeared: EatingWell.com, December 2022
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.Whisk hazelnut flour, all-purpose flour, pastry flour, orange zest and 1/4 teaspoon salt in a large bowl.Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed until the mixture is light and fluffy, scraping the sides as needed, about 4 minutes. Mix in vanilla and orange juice. Reduce speed to low and add the flour mixture, 1/2 cup at a time, until all the flour is incorporated, scraping down the bowl as necessary. If the dough is dry, add more orange juice, 1 teaspoon at a time, until the mixture comes together into a soft dough.Roll the dough into balls, about 1 tablespoon per cookie, and place on the prepared baking sheet. Use your thumb (or the end of a wooden spoon) to make an indentation (about 3/4-inch wide) in the center of each ball, spreading the cookie out slightly but making sure that your thumb does not touch the bottom of the pan. If the edges of the cookie start to crack, just use your fingers to gently smooth the edges together.Bake the cookies until lightly puffed on top and golden on the bottom, 12 to 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.Spoon chocolate-hazelnut spread into a pastry bag and pipe into the indentation of each cookie. (Alternatively, spoon into a sealable plastic bag and snip off one corner.) Sprinkle the cookies with flaky salt.To make aheadStore cookies between sheets of parchment paper in an airtight container at room temperature for up to 1 week.EquipmentParchment paperTipHazelnut flouris made from whole raw hazelnuts. It adds a sweet, nutty flavor to baked goods. Find it in major grocery stores with brands such as Bob’s Red Mill.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk hazelnut flour, all-purpose flour, pastry flour, orange zest and 1/4 teaspoon salt in a large bowl.
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed until the mixture is light and fluffy, scraping the sides as needed, about 4 minutes. Mix in vanilla and orange juice. Reduce speed to low and add the flour mixture, 1/2 cup at a time, until all the flour is incorporated, scraping down the bowl as necessary. If the dough is dry, add more orange juice, 1 teaspoon at a time, until the mixture comes together into a soft dough.
Roll the dough into balls, about 1 tablespoon per cookie, and place on the prepared baking sheet. Use your thumb (or the end of a wooden spoon) to make an indentation (about 3/4-inch wide) in the center of each ball, spreading the cookie out slightly but making sure that your thumb does not touch the bottom of the pan. If the edges of the cookie start to crack, just use your fingers to gently smooth the edges together.
Bake the cookies until lightly puffed on top and golden on the bottom, 12 to 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Spoon chocolate-hazelnut spread into a pastry bag and pipe into the indentation of each cookie. (Alternatively, spoon into a sealable plastic bag and snip off one corner.) Sprinkle the cookies with flaky salt.
To make ahead
Store cookies between sheets of parchment paper in an airtight container at room temperature for up to 1 week.
Equipment
Parchment paper
Tip
Hazelnut flouris made from whole raw hazelnuts. It adds a sweet, nutty flavor to baked goods. Find it in major grocery stores with brands such as Bob’s Red Mill.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)129Calories9gFat12gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
