← Back to Search Results
baking
Apricot Hazelnut Squares

Photo by:
Comments: 0
 

Recipe

Ground hazelnuts, cacao nibs, and apricot jam give these cookies a wonderful fruit-and-nut flavor and a texture reminiscent of a Linzertorte. They’re ideal for picnics but on very hot days, you may prefer to skip dipping them in chocolate.

Yield: Makes about 20 sandwich cookies.

Ingredients

  • ¾ cup finely ground hazelnuts
  • ¼ cup finely crushed cacao nibs
  • 1½ cups all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon unsweetened cocoa powder
  • 12 tablespoons (6 ounces) unsalted butter, at room temperature
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon freshly squeezed lemon juice
  • ¾ cup confectioners’ sugar
  • One 8- to 10-ounce jar apricot jam, at room temperature
  • 6 ounces 70% bittersweet chocolate, tempered

Directions

TO MAKE THE COOKIES:

Combine the hazelnuts, nibs, flour, cinnamon, and cocoa powder in a medium bowl, and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, zest, and lemon juice and mix on medium speed. Add the sugar and mix on low speed for 30 seconds to blend, then increase the speed to medium and beat until fluffy, 2 to 3 minutes. Add the dry ingredients and mix on low speed, stopping to scrape down the sides of the bowl, until just incorporated, 2 to 3 minutes.

Form the dough into a 7-inch square, wrap in plastic wrap, and refrigerate for 30 minutes.

Meanwhile, remove the lid from the jar of jam, place the jar in the microwave, and microwave for 1 minute. Stir and continue to heat until the jam is melted and hot. Or place the jam in a small saucepan and heat over medium heat until softened. Strain the jam into a small bowl and set the fruit aside for another use.

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.

Cut the dough in half. Roll each piece between two pieces of parchment paper or plastic wrap until 3/16 inch thick. Cut out cookies with a 1½- to 2-inch square cutter or a knife and place on the prepared sheets about ½ inch apart.

Bake for 18 to 20 minutes, rotating the sheets halfway through baking. Slide the Silpats or parchment with the cookies onto cooling racks to cool completely.

Place half the cookies upside down on a work surface. Top each with about 1 teaspoon of jam. Place the remaining cookies right side up over the filling, and push down gently to sandwich the cookies.

TO COAT THE COOKIES IN CHOCOLATE:

Line a baking sheet with parchment paper.

Dip half of each cookie in the chocolate and place on the baking sheet to harden.

Notes

The cookies can be stored in an airtight container for up to 3 days.


© 2006 Scharffen Berger Chocolate Maker, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 sandwich cookie.

205kcal (10%)
13mg (1%)
2mg (3%)
69mcg RAE (2%)
109mg
23mg
2g
14g
2g
23g
18mg (6%)
3mg (0%)
7g (33%)
12g (19%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lidias-italy Lidia's Italy
by Lidia Bastianich
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?