- 9
Ingredients
- 1 cup butter, softened
- 1 1/4 cups sugar
- 1 egg
- 2 teaspoons grated orange peel
- 4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 cup finely chopped hazelnuts
- 2 tablespoons orange juice (optional)
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped almonds
- Plastic wrap
- Double boiler
- Icing bag with writing tip or small resealable plastic bag
Preparation
Step 1
In a large mixing bowl, cream butter and sugar together until fluffy. Stir in egg and orange peel. Stir until well blended.
In a separate bowl, stir together dry ingredients (flour, salt, cinnamon and cardamom). Gradually add dry ingredients and hazelnuts to moist ingredients and stirring until dry ingredients are just incorporated. If dough is too dry add orange juice.
Divide dough in half and roll into log about 1 foot long. Wrap each log in plastic wrap and chill for 4 hours or until log is firm.
Preheat oven to 425 degrees. Lightly grease baking sheet. Cut one log into 1/4 inch thick slices. Place cookies 1 inch apart on baking sheet. Bake for 6 minutes or until lightly browned. Repeat for second log.
Melt chocolate in double boiler and place into icing bag with writing tip or plastic sandwich bag. If using plastic bag, snip off one small corner of bag. Drizzle melted chocolate over cookies in crisscross pattern. Immediately sprinkle with almonds before chocolate dries. Let stand to allow chocolate to set.