posted by Chefshell 03-15-99 3:23 PM
1/2 cup honey
1/2 cup dark brown sugar, firmly packed
1/2 cup garnulated sugar
2 large eggs
1 tsp. finely grated orange zest
2 cups (10 to 11 oz.) whole hazelnuts
3/4 tsp. ground ginger
3/4 tsp. nutmeg, grated
1 tsp. cinnamon, ground
1 1/4 tsp. ground coriander
1/2 tsp. baking soda
2 1/2 cups bleached all purpose flour
1/2 cup dried candied fruit, chopped (optional)
Combine sugars (granulated & brown) with honey, eggs, and orange zest (plus dried fruit if using) in a mixing bowl that is heatproof and whisk over pan of simmering water until warm. (Not hot just warm) Grind hazelnuts in a food
processor and mix into the egg mixture.
Add the remaining ingredients and stir until a soft dough forms. Turn dough out on a floured surface and cover with a
towel or lightly with plastic wrap. Allow to rest 10minutes. Roll the dough 1/4 inch thick and cut with rectangular or
other shape cutter.
Put cookies on cookie sheets lined with parchment or foil and allow to dry at room temperature for about 60 minutes.
Set racks in middle and upper third of oven and preheat to 325 degrees.
Bake for 20 minutes or until the cookies are not shiny looking anymore and beginning to get firm. Cool on the pans and dust lightly with powdered (confectioners) sugar. Will keep for months in an airtight container.
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