With a sharp knife, cut into 1 cm thick slices, line them onto parchment lined cookie sheets with about 1 inch / 2 cm apart.For maple pecan, roll in maple sugar, and for the hazelnut orange, roll with raw sugar, coarse sugar, or granulated sugar. Unwrap cookie log, brush exterior with bourbon or Frangelico, if not using brush with some water. When ready to bake, preheat oven to 325 F / 160 C.Cookie dough can be chilled overnight or frozen for up to two weeks before baking. Wrap tightly with the parchment paper, and place in the fridge for at least 2 hours to firm up before slicing. I made 1.5" / 4 cm square and 1" x 3" / 2.5 cm x 7.5 cm rectangular logs. Scrape cookie dough onto a piece of parchment paper, gently shape into a log with the shape of your choice.The key to a tender cookie is to avoid over-mixing. Mix for about 10 seconds, scrape down the sides and bottom of the bowl, mix for another 10 seconds. Lastly add in pecans or hazelnuts and candied orange peels. Add flour and mix on low speed to slowly incorporate into a dough.Add salt, vanilla extract, bourbon or Frangelico (if using), and egg to incorporate. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar on medium speed until light and fluffy, about 3 minutes.2 tbsp raw sugar, coarse sugar, or granulated sugar.30 g / 2 tbsp finely chopped candied orange peels (I used homeade).55 g / 1/2 cup toasted hazeluts, roughly chopped.1 tsp Frangelico (hazelnut liqueur), plus more for brushing (optional).Hazelnut Orange Inclusions (for 1 batch of cookie dough)
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