Chocolate Hazelnut Zebras

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* Exported from MasterCook *

 

Chocolate Hazelnut Zebras

 

Recipe By : Vegetarian Times Magazine, December 2000, page 27

Serving Size : 48 Preparation Time :0:00

Categories : Cookies And Bars

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup hazelnuts -- (5 ounces)

8 tablespoons unsalted butter -- 1 stick

6 ounces unsweetened chocolate -- (6 squares)

coarsely chopped

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Confectioners sugar for coating

 

MAKES 4 DOZEN CONTAINS EGG AND DAIRY

 

For years, I've been making variations of this cookie during the

holidays. What you get, essentially, is a brownie within a thin crust

that's quite exquisite. The key is taking them out of the oven before they

seem done: They should still be squishy when you give them a gentle

poke. This way, they end up with a supersoft center when they cool. If

you overbake them they'll still be good, just not extraordinary.

 

1. Preheat oven to 325F. Spread hazelnuts on baking sheet and bake until

skins blister and nuts are fragrant, 12 to 13 minutes. Slide nuts onto a

kitchen towel, fold towel over and rub vigorously to remove skins; don't be

concerned if little bits adhere to nuts. Cool nuts thoroughly.

 

2. In top of double boiler set over barely simmering water, melt chocolate

with butter, stirring until smooth. Remove top pan from water and let cool.

 

3. When nuts are thoroughly cool, put them in food processor with 1/4 cup

of sugar and pulse on/off to finely grind nuts; set aside.

 

4. In large bowl, beat remaining 1 3/4 cups sugar and eggs with an

electric mixer on medium-high speed until light and fluffy, 4 to 5

minutes. Bear in vanilla and cooled chocolate mixture. Stir in nuts.

 

5. In medium bowl, mix flour, baking powder and salt. Add to batter,

about half at a time, beating well after each addition (dough will be very

soft). Cover and refrigerate for at least 6 hours or overnight.

 

6. Preheat oven to 325F. Grease two large baking sheets or line with

parchment paper. Pinch off pieces of dough and roll into 1 1/2-inch

balls. Roll in confectioners' sugar, coating well, then place on prepared

baking sheets, spacing about 3 inches apart. Bake until puffy and seem

underdone when poked, about 13 minutes. Transfer baking sheets to wire

racks and cool 10 minutes, then remove cookies to rack and cool completely.

 

PER COOKIE: 112 CALORIES; 2 G PROTEIN; 6 G TOTAL FAT; (3G SAT. FAT) 14 G

CARBOHYDRATE; 23 MG CHOLESTEROL; 29 MG SODIUM; 1 G FIBER

 

 

 

 

 

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