Hazelnut Coffee and Orange Ischlers
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Time needed
Serving Size / Yield
Ingredients
- 6 tablespoons sugar
- 1/2 cup hazelnuts
- 1/4 C. plus 3 Tbs. unsalted cold butter, cut up
- 1 C. flour plus extra for rolling out
- 1 egg yolk
- 1 tsp. grated orange zest
- 1 Tbs. fresh orange juice
- 2 tsp. espresso powder dissolved in 2 tsp. orange juice
- 3- 1/2 oz. dark or bittersweet chocolate chips
- 2 Tbs. heavy cream
- 1/8 tsp. salt
- 5 tsp. low sugar orange marmalade confectioner sugar for dusting
Directions
Put sugar and hazelnuts in a food processor and pulse until it resembles medium crumbs. Remove to a small bowl. Process butter and flour until it forms coarse crumbs. Add yolk, zest, juice and espresso. Add nut mixture and pulse until combined. Divide dough into 2 disks. Chill 1 while rolling the other.
Heat oven to 350 degrees F. Roll out dough to 1/4 inch thickness on a lightly floured board. Sprinkle flour as needed while rolling. Cut out 2 inch circles with a cookie cutter or top of juice glass. Place circles evenly spaced on 2 parchment lined 12 x 17 inch sheet pans.
Bake 14 to 16 minutes. Place on rack to cool.
Melt the chocolate in a bowl over simmering water. Stir in cream and salt until smooth. Put 1 teaspoon of marmalade onto half of the cookies. Cover marmalade with remaining cookies. Spread chocolate on top of each cookie. Chill to harden chocolate. Stencils and confectioner sugar can be used to create holiday designs.
Submitted by: Valerie Szlatenyi
