Yield: 1 servings
FROM: SALLIE (AUSTIN) KREBS
I realize this is a little late for this season, but Chocolatier magazine had several Spritz variations which I just typed up this week. I made these Linzer ones (but in the traditional "wreath" shape). They were fantastic! YIELD: Approximately 35 cookies PREPARATION: 1½ hours plus baking, chilling and cooling times Cookie dough: ¾ cup roasted hazelnuts, (see Note) 2 ¼ cups all-purpose flour, divided ⅔ cup granulated sugar ⅓ cup confectioners' sugar 1 ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ teaspoon salt 1 cup (2 sticks) unsalted butter, chilled and cut into ½-inch cubes 1 large egg, chilled 4 teaspoons vanilla extract ¾ teaspoon finely grated orange zest ¾ teaspoon finely grated lemon zest Assembly: 3 tablespoons seedless raspberry preserves 6 ounces Swiss dark chocolate, coarsely chopped Note: Position a rack in the center of the oven and preheat to 350~F. Spread the hazelnuts in a single layer on a baking sheet and roast for 12 to 15 minutes, shaking the pan two or three times, until the nuts are golden beneath their skins. Wrap the nuts in a clean towel and cool completely Transfer the nuts to a large sieve and rub the nuts back and forth to remove the loose skins. Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator. 2. In a food processor fitted with the metal chopping blade process the hazelnuts with 1 cup of the flour for 30 to 45 seconds, or until the mixture is ground to a fine powder. Add the remaining 1 ¼ cups flour, granulated sugar, confectioners' sugar cinnamon, nutmeg, cloves and salt. Process for 10 to 15 seconds, or until the mixture is blended. 3. Evenly distribute the butter cubes in a circle around the chopping blade.
Add the egg, vanilla, orange and lemon zests. Process for 45 to 60 seconds, or until the mixture is creamy. (Make sure that the butter is completely blended into the batter) 4. Fill a pastry bag fitted with a closed star tip (such as Ateco #4) with one-third of the cookie dough. (Slightly pry open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.) 5. Remove a chilled baking sheet from the refrigerator. Starting at the left-hand side of the midsection of a chilled baking sheet, pipe 1 ¾-inch long "S" shapes about 2 inches apart across the center of the baking sheet. (This will enable you to pipe straight and even lines across the baking sheet.) Continue piping until the bottom half of the baking sheet is covered with piped cookies. Turn the baking sheet 180 degrees and continue piping S's onto the other half of the baking sheet. 6. Refrigerate the baking sheet for 10 to 15 minutes, or until the piped cookie dough is firm. Pipe the rest of the cookie dough onto the remaining chilled baking sheets and refrigerate. 7. Bake the cookies one baking sheet at a time for 12 to 15 minutes, or until slightly browned. Turn the baking sheet halfway through baking for even browning. Using a metal pancake spatula, immediately transfer the cookies to wire rack to cool. Assemble the cookies: 8. Melt the dark chocolate according to the melting instructions in the Chocolate Key OR temper the chocolate following the tempering instructions on page 72. Scrape the chocolate mixture into a small heatproof bowl. Place the bowl of chocolate over a smaller bowl of warm (86~F to 90~F) water 9. Using a small, metal cake spatula, coat the flat side of half of the cookies with a thin layer of melted or tempered chocolate. Place the chocolate-coated cookie halves onto a waxed paper-fined baking sheet and refrigerate for 5 to 10 minutes, or until the chocolate is set. (Continued to next message) ++- WILDMAIL!/WC v4⅑ * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 28⅘ (1:107/614.0) From: Pat Stockett Date: 06-02-95 Subject: Press cookie 7 CR 2/2 ====================================================================== ==== ==== (Continued from previous message) 10. Coat the flat side of the other half the cookies with a thin layer of raspberry preserves.
Sandwich the chocolate-coated and raspberry-coated halves together Store the cookies filled with the melted chocolate in an airtight container in the refrigerator for up to two weeks. The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks. Source: Chocolatier magazine, January 1991
Submitted By PAT STOCKETT On 06-02-95