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Orange-Chocolate Crinkle Cookies, from The Fearless Baker | by Emily Luchetti
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Orange-Chocolate Crinkle Cookies, from The Fearless Baker



2/3 cup hazelnuts

1/2 cup all-purpose unbleached flour

1/2 teaspoon baking powder

8 ounces dark chocolate (58 to 62 percent

cacao), chopped or broken into 1-inch


3 tablespoons unsalted butter

2 tablespoons orange flavor liqueur

(such as Grand Marnier or Cointreau)

2 large eggs

1/3 cup plus 1/4 cup granulated sugar

Grated zest of 1 orange

About 1/4 cup confectioners’ sugar




1. Preheat the oven to 350°F.


2. Spread the hazelnuts in one layer in a small baking pan and

put in the (preheated) oven. Set a timer for 10 minutes and

check the nuts to see if they’re a light golden brown. If not,

toast 2 minutes longer. Put the warm nuts in a colander and

rub them with a clean kitchen towel to remove some of the

skins. (If you don’t have a colander, just rub them in the towel.)

Don’t worry about getting all the skins—you just want to

remove the loose pieces.


3. In the food processor, process the hazelnuts with the flour and

baking powder until the nuts are finely ground and look like

coarse sand. Transfer to a medium bowl and set it aside.


4. Melt the chocolate, butter, and liqueur by putting them

in a heat-proof bowl set over a saucepan of simmering water,

making sure the bowl does not touch the water. (You can

use a double boiler if you have one.) Stir and scrape the side

of the bowl occasionally with the rubber spatula until the

chocolate is smooth and evenly melted. Remove the bowl

from the heat and set aside.


5. Using the stand mixer, or a handheld mixer and medium bowl,

beginning on low speed and then increasing to medium speed,

beat the eggs with the 1/3 cup sugar and orange zest until

they’re well combined and the sugar has begun to dissolve.

Reduce the speed to low and mix in the melted chocolate

and then the ground hazelnut mixture until everything is

evenly combined. Scrape down the side of the bowl with the

rubber spatula.


6. Transfer the dough to a bowl or wrap it in plastic and

refrigerate until it’s chilled and somewhat firm, about 1 hour

(or you can leave it overnight).

Preheat the oven to 350°F. Line 2 baking sheets with

parchment paper.


7. To form the cookies, gently roll (don’t squash) pieces of the

dough (about 1 generous tablespoon) into 1-inch balls. If the

dough gets too soft to roll, put it back in the fridge for a few

minutes to firm up. Put the 1/4 cup granulated sugar and the

confectioners’ sugar into 2 separate small bowls. Roll the balls

first in the granulated and then in the confectioners’ sugar,

making sure they’re heavily coated. Arrange the sugared balls

about 2 inches apart on the parchment-lined baking sheets.


8. Put 2 racks in the upper and lower thirds of the (preheated)

oven. Bake the cookies for 10 to 12 minutes, until they are firm

on the edges but still soft in the middle if you press them

lightly with your finger. Although they may seem underdone,

don’t be tempted to let them bake longer—you want them to be

fudgy. So that the cookies bake evenly you may need to rotate

the pans in the oven or switch racks halfway through.


9. Remove the pans from the oven and let the cookies cool to

room temperature.


- photo provided by Rosalia Dizon


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Taken on December 12, 2011