Prep 10 mins
Cook 12 mins
These are very sophisticated cookies, especially when you serve them with fresh fruit or ice cream. If the cookies harden before you get a chance to shape them, put them back in the oven for about 30 seconds to soften them up a bit. If you like, you can drizzle the finished cookies with melted white chocolate! From Cooking with Caprial, American Bistro Fare! Accredited to Austrian bakers, but with origins in Italy, this recipe is popular in the New England and the Mid Atlantic region, where many Italians live!
- 1⁄4 cup unsalted butter
- 1⁄3 cup light brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons instant espresso powder
- 1 orange, zest of
- 2 tablespoons orange juice concentrate
- 1 dash pure vanilla extract
- 1⁄2 cup flour
- 1⁄2 cup hazelnuts, toasted and ground
- Preheat oven to 350*F. In a medium sauce pan, combine butter, sugar, and corn syrup and cook over medium heat, stirring constantly, until very smooth, 2 to 3 minutes. Add espresso powder, orange zest, orange juice concentrate, and vanilla and simmer for about 1 minute to dissolve the espresso powder. Remove from the heat and stir in flour.
- Drop heaping teaspoons onto a well greased baking sheet. Top each cookie with some of the ground nuts. Bake for 10 to 12 minutes, or until golden brown and lacy.
- Remove from the oven and allow to stand for just under a minute. Remove cookies from pan with a spatula and place over a rolling pin to shape. This must be done before the cookies harden. Use wine bottles if you need more room. Let cookies cool on the rolling pin until they hold theirshape, about 5 minutes. Enjoy!