This turned out to be absolutely the proper decision.

These cookies really push all my buttons – they’re elegant and gorgeous; they have several contrasting textures (slightly sandy cookie, crunchy smashed cocoa nibs, smooth jam, company, snappable tempered delicious chocolate); they will have nut flavor without nut consistency; and they had been a lot of fun to create. Each step is easy, but put together it’s an interesting project.

I will be making these again and again, I’m sure. They keep so much area for variation! Probably with almonds rather than hazelnuts next time? Fig jam rather than apricot jam? I don’t know, but any which method, I’m confident that they can be delicious.

Apricot Hazelnut Squares

3/4 C finely floor hazelnuts

1/4 C finely crushed (not ground) cocoa nibs

1 1/2 C all-purpose flour

1/4 tsp surface cinnamon

12 tbsp unsalted butter, at space temperature

1 tsp finely grated lemon zest

1/2 tsp clean lemon juice

3/4 C confection’s sugar

6 oz. 70% bittersweet chocolate

Approximately 10 oz. apricot jam

Place the hazelnuts, cocoa nibs, flour, cinnamon, and cocoa powder in a dish and reserve.

Note: I floor the hazelnuts (epidermis on) in a spice grinder, and smashed the cocoa nibs by pouring a layer of them out between two bedding of parchment paper and exceeding them with much rolling pin.

Combine the butter, lemon zest, and lemon juice in your stand mixer until combined. Add the sugars and mix on low speed until it is combined in, then improve the velocity and defeat until fluffy. Add the dry ingredients and blend until just mixed (try not to over-mix).

Form the dough right into a 7″ square, cover it in plastic cover, and allow it chill within the fridge for half an hour or thus.

Microwave or melt the jam in a little saucepan until, well, it melts. Strain it and get rid of the clumps of fruit (or reserve for some various other use unrelated to these cookies).

Preheat the oven to 350º.

Slice the dough in half, and leave half within the fridge as you move out the first half. Move it out until it really is about 3/16″ dense. Slice the cookies out into around 1 1/2″ x 2″ rectangles. Place them on baking bed linens lined with parchment paper, about 1/2″ apart – the cookies will pass on a time cookies, though very little.

Bake for 18-20 mins, rotating the cooking sheets throughout and entrance to back again halfway through cooking.

Glide the parchment paper onto air conditioning racks and allow them interesting to room temp. Then place fifty percent of them ugly, drop on about 1 tsp of the strained jam, and best with a right-side-up cookie.

Create some fresh parchment paper or Silpat sheets.

Temper the chocolates. (Probably better to go to someone else for advice upon this, honestly.)

Drop the cookies partly into the delicious chocolate, and place them on the new parchment paper hot cross bun hot or cold Silpat bedding to set.

6 Responses to Apricot Hazelnut Squares”

Tanna – Many thanks!

bonnie – Oops. It’s in there now. Thanks a lot for directing it out.