Chocolate Hazelnut Lace Cookies
Ingredients:
8 ounce Fastachi Roasted Hazelnuts (unsalted)
3 tablespoon Unbleached all-purpose flour
Finely grated zest of 1 orange (preferably blood orange)
3/4 cup Sugar
1/2 tablespoon Valrhona Cocoa Powder
1/4 teaspoon Fine salt
3 tablespoon Unbleached all-purpose flour
Finely grated zest of 1 orange (preferably blood orange)
3/4 cup Sugar
1/2 tablespoon Valrhona Cocoa Powder
1/4 teaspoon Fine salt
2 tablespoon Heavy cream
2 tablespoon Light corn syrup
5 tablespoon Unsalted softened butter
1/2 teaspoon Vanilla extract
4 ounce Callebaut 70% Dark Chocolate
2 tablespoon Light corn syrup
5 tablespoon Unsalted softened butter
1/2 teaspoon Vanilla extract
4 ounce Callebaut 70% Dark Chocolate
Directions
Position a rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet with parchment paper.
Place hazelnuts in a food processor and pulse until they are finely chopped, working in 3 second pulses. The mixture should contain nut pieces about 1-2 cm of size, be careful not to over process.
In a large bowl, combine the nuts, flour, orange zest, sugar, cocoa powder, and salt. Stir ingredients together.
In a small saucepan stir together the cream, corn syrup, butter, and sugar and bring to a boil, stirring occasionally. Once the mixture comes to a rolling boil and the sugar has been completely dissolved, continue to boil for 1 minute. Remove the pan from heat, and stir in the vanilla extract. Pour the mixture into the hazelnut mixture and gently stir just until combined. Set aside until it is cool enough to handle, about 30 minutes.
Once cool, scoop rounded teaspoons of batter and gently roll into a balls. Place the balls on the prepared baking sheet, leaving about 4 inches between cookies; they will spread.
Bake cookies one pan at a time, until cookies become thin and are an even color of caramel brown, about 10 minutes. Cool on racks. Repeat with the remaining batter until finished.
Chocolate Topping:
Put chocolate in a microwave safe bowl. Melt in the microwave at 50% power for 15 seconds, and repeat until chocolate is melted. Drizzle the melted chocolate over the cookies, and allow chocolate to set and serve.
Store cookies in an air-tight container, separated by wax or parchment paper, for up to 3 days.
Place hazelnuts in a food processor and pulse until they are finely chopped, working in 3 second pulses. The mixture should contain nut pieces about 1-2 cm of size, be careful not to over process.
In a large bowl, combine the nuts, flour, orange zest, sugar, cocoa powder, and salt. Stir ingredients together.
In a small saucepan stir together the cream, corn syrup, butter, and sugar and bring to a boil, stirring occasionally. Once the mixture comes to a rolling boil and the sugar has been completely dissolved, continue to boil for 1 minute. Remove the pan from heat, and stir in the vanilla extract. Pour the mixture into the hazelnut mixture and gently stir just until combined. Set aside until it is cool enough to handle, about 30 minutes.
Once cool, scoop rounded teaspoons of batter and gently roll into a balls. Place the balls on the prepared baking sheet, leaving about 4 inches between cookies; they will spread.
Bake cookies one pan at a time, until cookies become thin and are an even color of caramel brown, about 10 minutes. Cool on racks. Repeat with the remaining batter until finished.
Chocolate Topping:
Put chocolate in a microwave safe bowl. Melt in the microwave at 50% power for 15 seconds, and repeat until chocolate is melted. Drizzle the melted chocolate over the cookies, and allow chocolate to set and serve.
Store cookies in an air-tight container, separated by wax or parchment paper, for up to 3 days.
