Apricot Hazelnut Squares
Apricot Hazelnut Squares
1 ½ hours total time
50 minutes active time
I grew up in a Hungarian family and these were my favorite cookies. My mother made them often and kept them in the freezer. That never stopped my sister or me, we just ate them frozen. Serve them plain, or dip them in chocolate.
Note: For a perfect chocolate coating, you can follow online instructions for tempering, which will avoid any streaking in the chocolate.
1 cup ground hazelnuts
1 ½ cups all-purpose flour
1/4 teaspoon ground cinnamon
½ teaspoon cocoa powder
12 tablespoons (6 ounces) unsalted butter, room temperature
¾ cup powdered sugar
One 8- to 10-ounce jar apricot jam, at room temperature
6 ounces 70% bittersweet chocolate, melted, optional
Combine the hazelnuts, flour, cinnamon, and cocoa powder in a medium bowl, and set aside. Put the butter in the bowl of a stand mixer, fitted with the paddle attachment. Using a rasp grater, grate about 1 teaspoon of lemon zest into the bowl. Squeeze in ½ teaspoon lemon juice. Mix at medium speed to combine. Add the sugar, mix on low speed for 30 seconds, then increase the speed to medium and beat until fluffy, 2 to 3 minutes. Add the dry ingredients and mix on low speed, stopping to scrape the sides of the bowl as needed, until just incorporated, 2 to 3 minutes. Form the dough into a 7-inch square, wrap in plastic wrap, and refrigerate for 30 minutes. Put the jam in a small saucepan and heat until the jam over medium heat until melted and hot. Strain and set the fruit aside for another use. Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 ̊F. Line two baking sheets with Silpats or parchment paper. Cut the dough in half. Roll each piece between two pieces of parchment paper or plastic wrap until 3/16 inches thick. Cut out cookies with a 1 ½- to 2-inch square cutter or a knife and using a small offset spatula transfer the cookies to the prepared sheets about ½ inch apart. Bake for 18 to 20 minutes, rotating the sheets halfway through baking. Slide the Silpats or parchment with the cookies onto cooling racks to cool completely. Place half the cookies upside down on a work surface. Top each with about 1 teaspoon of jam. Place the remaining cookies right side up over the filling and push down gently to sandwich the cookies. To coat the cookies in chocolate: Line a baking sheet with parchment paper. Dip half of each cookie in the chocolate and place on the baking sheet to harden. The cookies can be stored in an airtight container for up to 3 days.
- 1 cup ground hazelnuts
- 1 ½ cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- ½ teaspoon cocoa powder
- 12 tablespoons (6 ounces) unsalted butter, room temperature
- 1 lemon
- ¾ cup powdered sugar
- One 8- to 10-ounce jar apricot jam, at room temperature
- 6 ounces 70% bittersweet chocolate, melted, optional