Ingredients: |
Ingredients: Cookies:
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
2 cups bread flour
1 1/2 cups hazelnut flour
1 teaspoon vanilla extract
1/4 cup hazelnuts, grated
Filling:
1/3 cup heavy whipping cream
6 squares bittersweet chocolate (1 ounce each)
1 tablespoon butter
1 tablespoon orange flavored liqueur
1 teaspoon finely grated orange zest
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Directions: |
Directions:Preheat oven to 375ºF. In large mixing bowl, cream butter and sugar using electric mixer. Add egg yolks; mix and add in flours and extract. Trim 14-inch Featherweight decorating bag to fit No. 1A Tip. Fill bag half-full with cookie mixture. Pipe 1-inch circle of dough on ungreased baking Sheet spacing 1-inch apart. Using bottom of a glass, gently press to flatten each circle into a disc shape. Sprinkle tops with grated hazelnuts. Bake 8-10 minutes or until golden brown. Remove from oven. Allow cookies to cool 3 minutes on baking sheet. Transfer cookies to Cooling Grid. Cool completely.
To make filling, place cream, chocolate and butter in 1-quart microwave-safe bowl. Microwave on HIGH 1-2 minutes, stirring every 30 seconds until chocolate is melted. Stir in orange liqueur and orange zest. Refrigerate 30-35 minutes until thickened. Using Decorating Bag fitted with No. 2A Tip, pipe filling on bottom cookie disc. Place cookie top over filling pressing down gently. Repeat with remaining filling and cookies. Makes about 24 sandwich cookies. |
Personal
Notes: |
Personal
Notes: While working at Jo-Ann Fabrics, I looked in on many Wilton cake decorating classes. On one occasion, the instructor brought in these cookies to share with everyone. They were a great hit, and she graciously shared the recipe with all of us. Umm!
To make your own nut flour, first begin by washing raw nuts (with their skins, but without their shells) to remove any dirt and debris. After washing, fill a pan to the halfway point with cold water, and then bring the water to a boil over high heat. Add the nuts once the water has begun boiling, boil for 10 seconds, and drain. Pour the drained nuts onto a towel and rub them with the towel to remove the skins. After rubbing them with the towel, inspect to ensure all the skins are fully removed.
Place the peeled nuts into a nut grinder, but be sure not to overfill the grinder. A good rule of thumb when determining how much nuts to use, is to remember that 1 cup of uncooked nuts generally equals ¼ cut of nut flour. If you don’t have a nut grinder, you can also use a blender or food processor for this step. Pulse the nuts in the grinder or blender until they start to break apart, and continue grinding them until they are coarsely ground. Do not over-grind the nuts, because this will turn them to butter. If you’re worried about turning your nuts into butter, a good tip is to freeze the nuts before putting them into the grinder or blender.
Add the coarsely ground nuts to a sifter, and sift the flour out. Put the remaining pieces from the sifter back into the grinder or blender and continue until all the nuts have been sifted and ground. Nut flour should be stored in an airtight container, or in a zippered bag in the freezer. Nut flour can go rancid fairly quickly, so when making it, be sure not to make too much.
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This recipe for Hazelnut & Chocolate Sandwich Cookies is from