Ingredientes para Checkerboard Cookies
- 1 cup hazelnuts
- Dutch Processed Cocoa Powder
- All Purpose Flour
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- 1 large egg
- Pure Vanilla Extract
- 1 tablespoon orange zest
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Cómo preparar Checkerboard Cookies
- Preheat oven to 350°F (175°C) and place rack in the center.
- Spread 1 cup hazelnuts on a baking sheet. Bake for 15 minutes, or until skins begin to blister.
- Remove from oven and wrap in a clean kitchen towel. Let steam for 5 minutes.
- Rub the towel briskly to remove the hazelnut skins. Set aside to cool completely.
- Once cool, combine hazelnuts and 2 tablespoons unsweetened cocoa powder in a food processor. Process until finely ground.
- In a small bowl, whisk together 3 cups all-purpose flour and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating until just incorporated.
- Divide the dough in half. Place one half back into the mixer bowl.
- Add the cocoa-hazelnut mixture to the dough in the mixer and beat until incorporated.
- On two large sheets of parchment paper, roll out one dough (white) into a 6 1/2 x 10 1/2 inch rectangle. Ensure both sides are smooth.
- Wrap the dough and place it on a baking sheet. Freeze for 15 minutes, or until firm.
- Meanwhile, remove 1/2 cup of the chocolate dough and cover it with plastic wrap. Set aside.
- Roll out the remaining chocolate dough into a 6 1/2 x 10 1/2 inch rectangle on a second sheet of parchment paper.
- Wrap and freeze this dough for 15 minutes, or until firm.
- Once both doughs are firm, remove from the freezer. Lay the white dough on a cutting board, removing the parchment paper.
- Lightly brush the top of the white dough with a little water or lightly beaten egg white.
- Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
- Trim the edges to create a 6 x 10 inch rectangle.
- Cut the rectangle lengthwise into thirds.
- Place one strip on a piece of plastic wrap. Brush the top with water and place the second strip on top.
- Brush the top of the second layer with water and stack the third layer. Press down lightly.
- Wrap and freeze for 15 minutes, or until firm.
- Remove from freezer, unwrap, and place on a cutting board.
- Using a sharp long knife, cut the layers lengthwise into 1/4 inch wide and 10 inch long strips.
- Stack the layers, alternating the direction of each strip to create the checkerboard effect.
- Re-wrap and freeze to firm up.
- Roll out the reserved chocolate trimmings and 1/2 cup of chocolate dough into a 9 1/2 x 10 1/2 inch rectangle. Cover and refrigerate until slightly firm.
- Remove the checkerboard dough from the freezer and place it in the center of the chilled chocolate dough rectangle.
- Wrap the chocolate dough around the checkerboard layers, creating a smooth, enclosed surface.
- Wrap in plastic and freeze until firm (can be frozen for up to 2 weeks).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove dough from freezer and place on a cutting board.
- Cut into 1/8 to 1/4 inch thick slices.
- Place on prepared baking sheet about 1 inch apart.
- Bake for 5-7 minutes, or until edges are lightly browned.
- Remove from oven and cool on a wire rack.
- Store baked cookies in an airtight container for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
16g
Carbs
3g
