VERVE’S TEA MATCH
ORANGE CITRUS
The bright citrus notes contrast beautifully with the deep nutty-chocolate flavor, adding a lively twist.
PREPARATION TIME:
35 minutes, plus cooling & setting time
COOKING TIME:
25 minutes
MAKES:
About 24 cookie sandwiches
INGREDIENTS:
115g blanched hazelnuts
1/2 cup (100g) white caster sugar
1/2 teaspoon fine sea salt
3/4 cup (105g) all-purpose flour
1 stick (115g) unsalted butter, softened 115g bittersweet chocolate, melted
METHOD:
Position racks in the top and bottom thirds of the oven and preheat the oven to 180°C. Line two large baking sheets with parchment paper.
Spread the hazelnuts out on one of the baking sheets and bake until fragrant and lightly toasted, 6–8 minutes.
Transfer the nuts to a food processor and let cool. Reserve the baking sheet.
Pulse the cooled hazelnuts until finely ground. Add the sugar and salt and pulse to combine. Add the flour and butter and pulse just until a dough comes together and there are no dry patches of flour remaining.
Using a teaspoon, portion the dough into small balls. Arrange them on the prepared baking sheets, spaced 5cm apart.
Bake until golden brown at the edges and dry to the touch on top, 15–18 minutes, switching racks and rotating the baking sheets front to back halfway through.
Transfer the baking sheets to wire racks and let the cookies cool completely on the pans.
Spoon about 1/2 teaspoon of the melted chocolate on the flat bottom of half the cookies and sandwich them with the other half. Return the cookie sandwiches to the baking sheets and let stand until the chocolate sets before serving.
Recipes from Crumbs – Cookies and Sweets from Around the World by Ben Mims
Published by Phaidon Press Ltd, RRP $69.95, phaidon.com
