- 12
Ingredients
- 1 1/4 * 1 1/4 cups unbleached all-purpose flour plus more for dusting
- 3/4 * 3/4 cup whole-wheat flour
- 2/3 * 2/3 cup confectioners sugar
- 6 * 6 tablespoons unsalted butter, at room temperature
- 2 * 2 large egg yolks
- 1/4 * 1/4 cup hazelnuts, finely chopped
- * Pinch fine sea salt
- 16 * 16 teaspoons red or black currant marmalade
- * Special equipment: 8 (4-inch) paper loaf molds (see note)
Preparation
Step 1
Instructions
In a large bowl, whisk together all-purpose flour and whole-wheat flour. Add sugar, butter, egg yolks, nuts and salt. Using clean hands, mix together until dough resembles coarse meal, then transfer to a well-floured work surface and knead until dough comes together. Wrap dough in plastic and refrigerate until firm, about 1 hour.
Heat oven to 350º with rack in middle.
On a lightly floured work surface, roll out dough to scant 1/4-inch thickness; cut into 16 (2 1/2- x 4 1/2-inch) rectangles. Fit 1 dough piece into bottom of 1 mold. Spread 2 teaspoons marmalade over to cover, then top with 1 dough piece. Crimp edges, trimming any excess. Repeat with remaining ingredients.
Set molds directly on oven rack. Bake until tops of cookies are lightly golden, 25 minutes. Remove molds from oven; gently push bottom and invert to unmold cookies. Invert onto wire rack and let cookies cool completely, top-side up.
Note: 4-inch paper loaf molds can be purchased by mail order at Sur La Table.