Ricotta Orange Cookies With Dark Chocolate Hazelnuts Recipes

RICOTTA ORANGE COOKIES WITH DARK CHOCOLATE & HAZELNUTS

Steps:

• 1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside.
• 2. In a medium bowl combine flour, baking powder and salt. Set aside.
• 3. In a large mixing bowl combine butter and sugar; beat approximately 4 minutes, until light. Add eggs, beating well. Add ricotta cheese, orange juice and zest. Beat to combine.
• 4. Add the flour mixture, stir to combine. Spoon approximately 1 TBSP of dough onto the parchment lined baking sheets.
• 5. Bake for 12 minutes, until just gently golden on edges. Transfer to a wire rack and cool completely.
• 6. Orange Glaze: In a medium bowl, stir together powdered sugar and orange juice, until smooth. Gently spread approximately a 1/2 tsp onto each cookie.
• 7. Dark Chocolate & Hazelnuts: Place dark chocolate chips into a double boiler, melt chocolate. Cool slightly. Spoon melted chocolate into a plastic sandwich bag. Using scissors, snip off a small tip of the plastic bag, and drizzle the melted chocolate, in swirls, over each cookie. Immediately sprinkle with chopped hazelnuts.
• 8. Allow the cookies to sit and frosting to harden. Layer in cookie tins with layers of waxed paper.

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.