Recipe - Orange Chocolate And Hazelnut Mandelbrot

2 lg Eggs
One fourth cup Frozen orange juice
concentrate; thawed
2 One half tablespoon Grated orange peel
2 cup All purpose flour
2 One half teaspoon Baking powder
1 teaspoon Salt
One fourth teaspoon Ground ginger
One fourth teaspoon Ground cinnamon
One half cup (1 stick) chilled unsalted
butter or margarine; cut
into small pieces
1 1/3 cup Sugar
1 Three fourths cup Hazelnuts; toasted, husked
6 ounce Bittersweet (not
unsweetened) or semisweet
chocolate; coarsely chopped
14 ounce Bittersweet (not
unsweetened) or semisweet
chocolate; chopped

Recently posted to the rfcj ng ...From: Lita (alotzkar@direct.ca)
Source: Bon Appétit, December 1992

These crunchy cookies are a new version of classic Mandelbrot, hazelnuts
instead of the usual almonds. To add an elegant look, dip the cookies into
melted chocolate and seals them in holiday bags.

Line 12x18x1inch baking sheet with heavyduty foil. Whisk eggs, juice and
orange peel in large bowl. Mix flour, baking powder, salt, ginger and
cinnamon in processor. Add butter and cut in using on/off turns until
mixture forms coarse meal. Add sugar and just blend in. Add nuts and chop
coarsely using 6 on/off turns. Add nut mixture to egg mixture. Stir until
moist dough forms. Mix in 6 ounces chocolate. Drop half of dough by heaping
tablespoons in line down length of left half of prepared baking sheet.
Repeat with remaining dough down right half of sheet. Chill until dough is
firm, about 30 minutes.

Position rack in center of oven and preheat to 375°F. Using moistened
fingertips, shape dough into 2inchwide 1inchhigh logs. Bake until logs
are golden brown and beginning to crack on top, about 25 minutes (each log
will spread to about 4inch width). Reduce oven temperature to 300°F.

Cool logs in pan on rack 10 minutes. Pull foil with logs onto work surface.
Score logs crosswise into 3/4inchwide slices. Cool until cookies begin to
firm, about 15 minutes. Using serrated knife, cut through scored lines.
Arrange cookies cut side up on 2 heavy cookie sheets. Bake 15 minutes. Turn
cookies over. Bake until crisp, about 15 minutes. Cool on sheets on racks.
(Can be made 1 day ahead. Store airtight.)

Line large cookie sheet with heavyduty foil. Stir 14 ounces chocolate in
top of double boiler over barely simmering water until melted. Dip 1 long
side of each cookie into chocolate and set chocolate side down on prepared
sheet. Chill until chocolate is set. Peel cookies off foil. (Can be made 1
week ahead. Cover and chill in airtight container.) Serve cold.
Posted to JEWISHFOOD digest V97 #322 by Jeff Freedman
jefffree@eskimo.com on Dec 09, 1997