1/1 Photo of Checkerboard Cookies
1 hr 37 mins
1 hr 30 mins
I adopted this recipe from the RecipeZaar account. I have not had a chance to make this myself. Original Chef's notes: "Although this recipe is long, it is really not difficult and produces a stunning cookie. They can be frozen, sliced and baked when needed."
My Private Note
Units: US | Metric
- 1/3 cup hazelnuts, toasted (45 grams)
- 2 tablespoons unsweetened Dutch-processed cocoa powder (12 grams)
- 2 1/2 cups all-purpose flour (350 grams)
- 1/8 teaspoon salt
- 1 cup unsalted butter, room temperature (227 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons orange zest (1 medium orange)
- 1Preheat oven to 350° F (177° C) and place rack in center of oven.
- 2Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
- 3When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
- 4In a small bowl whisk together the flour and salt. Set aside.
- 5In bowl of electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
- 6Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
- 7Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
- 8Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
- 9Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
- 10On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
- 11Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
- 12When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
- 13Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
- 14Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
- 15Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
- 16(Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
- 17Place one strip on a piece of plastic wrap.
- 18Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
- 19Brush the top of the second layer with water and stack the third layer.
- 20Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
- 21When firm, remove from freezer and unwrap, placing the dough on a cutting board.
- 22Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
- 23Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
- 24Re-wrap stack and place in freezer again to firm up.
- 25Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
- 26Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
- 27Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
- 28Can freeze dough for up to 2 weeks.
- 29Preheat oven to 350° F (177° C) and place rack in center of oven.
- 30Line a baking sheet with parchment paper.
- 31Remove dough from freezer and place on a cutting board.
- 32With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
- 33Place on prepared baking sheet about 1 inch (2.54 cm) apart.
- 34Bake for about 5-7 minutes or until cookies just start to brown around the edges.
- 35Remove from oven and place on wire rack to cool.
- 36Baked cookies can be stored in an airtight container up to one week.
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Nutritional Facts for Checkerboard Cookies
Serving Size: 1 (805 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 104.0
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 3.3 g
- Cholesterol 19.4 mg
- Sodium 10.9 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 0.4 g
- Sugars 4.2 g
- Protein 1.3 g