Checkerboard Cookies Recipe

How to Make Checkerboard Cookies

1. Preheat oven to 350°F (175°C) and place rack in the center.
2. Spread 1 cup hazelnuts on a baking sheet. Bake for 15 minutes, or until skins begin to blister.
3. Remove from oven and wrap in a clean kitchen towel. Let steam for 5 minutes.
4. Rub the towel briskly to remove the hazelnut skins. Set aside to cool completely.
5. Once cool, combine hazelnuts and 2 tablespoons unsweetened cocoa powder in a food processor. Process until finely ground.
6. In a small bowl, whisk together 3 cups all-purpose flour and 1/2 teaspoon salt. Set aside.
7. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
8. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until well combined.
9. Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating until just incorporated.
10. Divide the dough in half. Place one half back into the mixer bowl.
11. Add the cocoa-hazelnut mixture to the dough in the mixer and beat until incorporated.
12. 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.
13. Wrap the dough and place it on a baking sheet. Freeze for 15 minutes, or until firm.
14. Meanwhile, remove 1/2 cup of the chocolate dough and cover it with plastic wrap. Set aside.
15. Roll out the remaining chocolate dough into a 6 1/2 x 10 1/2 inch rectangle on a second sheet of parchment paper.
16. Wrap and freeze this dough for 15 minutes, or until firm.
17. Once both doughs are firm, remove from the freezer. Lay the white dough on a cutting board, removing the parchment paper.
18. Lightly brush the top of the white dough with a little water or lightly beaten egg white.
19. Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
20. Trim the edges to create a 6 x 10 inch rectangle.
21. Cut the rectangle lengthwise into thirds.
22. Place one strip on a piece of plastic wrap. Brush the top with water and place the second strip on top.
23. Brush the top of the second layer with water and stack the third layer. Press down lightly.
24. Wrap and freeze for 15 minutes, or until firm.
25. Remove from freezer, unwrap, and place on a cutting board.
26. Using a sharp long knife, cut the layers lengthwise into 1/4 inch wide and 10 inch long strips.
27. Stack the layers, alternating the direction of each strip to create the checkerboard effect.
28. Re-wrap and freeze to firm up.
29. 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.
30. Remove the checkerboard dough from the freezer and place it in the center of the chilled chocolate dough rectangle.
31. Wrap the chocolate dough around the checkerboard layers, creating a smooth, enclosed surface.
32. Wrap in plastic and freeze until firm (can be frozen for up to 2 weeks).
33. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
34. Remove dough from freezer and place on a cutting board.
35. Cut into 1/8 to 1/4 inch thick slices.
36. Place on prepared baking sheet about 1 inch apart.
37. Bake for 5-7 minutes, or until edges are lightly browned.
38. Remove from oven and cool on a wire rack.
39. Store baked cookies in an airtight container for up to one week.