Zutaten für Italian Chocolate Sandwich Cookies Giada De Laurentiis
- Unsalted Butter
- 1 ½ cups granulated sugar
- All Purpose Flour
- Cornmeal
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Orange, Zest Of
- 2 cups powdered sugar
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Zubereitung von Italian Chocolate Sandwich Cookies Giada De Laurentiis
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup fine polenta or cornmeal, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon orange zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place the dough on a sheet of plastic wrap, form into a 1-inch thick disc, wrap tightly, and refrigerate for at least 30 minutes, or up to 1 day.
- On a lightly floured surface, roll out the dough to ⅛- to ¼-inch thickness.
- Use a 1 ¾-inch round cookie cutter to cut out the cookies. Place on prepared baking sheets.
- Bake for 12-15 minutes, or until edges are set. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, prepare the orange filling: In a medium bowl, cream together ½ cup (1 stick) unsalted butter and 2 cups powdered sugar until light and fluffy.
- Beat in 1 tablespoon orange zest and a pinch of salt.
- Once cookies are completely cool, spread about 1 teaspoon of orange filling onto the flat side of one cookie. Top with another cookie to make a sandwich.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
31g
Carbs
5g
