Nov. 03--Hazelnuts and chocolate go so well together that they're joined forever in a certain internationally known sweet, gooey spread. But in 2011, they came together in more sophisticated fashion in Good Eating's annual Holiday Cookie Contest: a crisp cookie dunked in dark chocolate then drizzled with milk chocolate. Cindy Beberman took first place that year with her creation.
We're featuring that cookie again as a celebration of the new book "Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune" ($24.95). The book, published by the Chicago Tribune with Surrey Books, an imprint of Agate Publishing, contains more than 100 recipes of winning cookies and honorable mentions.
We will publish a recipe from it each week leading up to the Dec. 1 announcement of this year's contest winners.
jxgray@tribune.com
Hazelnut orange fingers in chocolate
Prep: 75 minutes
Bake: 15 minutes
Cool: 45 minutes
Makes: 4 dozen cookies
At the time of the contest, Cindy Beberman said that she likes the sheen that the paraffin gives to the chocolate. Look for it at hardware or grocery stores that offer canning supplies. You can omit the paraffin if you like. Cookies may be stored in the refrigerator or freezer in airtight container. Separate layers with waxed paper. Bring to room temperature before serving.
1 1/2 cups shelled whole raw hazelnuts
1 cup unsalted butter, softened but still firm to touch
1/2 cup superfine sugar, see note
2 teaspoons vanilla
1/2 teaspoon salt, rounded
Zest from 4 clementines or 1 tablespoon orange zest
2 cups flour
12 ounces dark or semisweet chocolate morsels, or chopped
1/2 ounce paraffin, about 1 square inch
6 ounces milk chocolate morsels, or chopped
1. Heat oven to 350 degrees. Spread hazelnuts on baking sheet; toast until golden brown and fragrant, 13-14 minutes. Cool a few minutes; while still warm, rub briskly in a clean kitchen towel to remove most of the skins. Place cooled nuts in a food processor; process until finely ground but not yet powder.
2. Beat butter on medium to high speed in the bowl of an electric mixer, 30 seconds. Add sugar, vanilla, salt and zest; beat until light and fluffy. Add nuts; beat well. Add flour; mix on slow just until well combined.
3. Roll a tablespoon of dough between your palms, forming dough into finger shapes about 2 inches long. Place on large parchment-lined or ungreased baking sheet, 2 inches apart. Bake until outer cookies are just turning golden on the tips, 15 minutes. Cool 1 minute on baking sheet; transfer to wire rack to finish cooling. Place in freezer to chill.
4. Meanwhile, melt dark chocolate and paraffin in double boiler over barely simmering water (or in heavy saucepan over low heat), stirring constantly until smooth; remove from heat. Pour into a glass measuring cup; set cup in pan of hot water so chocolate remains fluid. Dip half of cookie into chocolate; gently shake off excess. Let set up for a moment; place on wax paper-lined cookie sheets. Place in freezer until chocolate is set, about 15 minutes.
5. Melt milk chocolate in a small heavy saucepan over low heat (or in microwave according to package directions), stirring constantly until smooth. With a spoon, drizzle thin lines of milk chocolate in decorative manner over chilled cookies. (We also like a small squeeze bottle for this.) Return to freezer to set, about 15 minutes.
Note: Instead of buying superfine sugar, you can process granulated sugar a few seconds in a food processor.
Nutrition information per cookie: 122 calories, 8 g fat, 4 g saturated fat, 11 mg cholesterol, 11 g carbohydrates, 1 g protein, 28 mg sodium, 1 g fiber
