Hazelnut Spiced Cookies

By Baker & Pastry Chef Noubar Yessayan

– 12 oz. (340 gr.) butter, unsalted, room temperature
– 1 cup (210 gr.) granulated sugar
– 1.5 cups (340 gr.) raw sugar
– 1 lemon, zested
– 105 gr eggs, whole (2 large)
– 4.75 cups (760 gr.) AP flour
– 0.5 tablespoon (9 gr.) baking soda
– 1 teaspoon (6 gr.) cinnamon, ground
– 1/8 teaspoon (1 gr.) clove, ground
-1/8 (1 gr.) teaspoon black pepper, ground
– 0.5 tablespoon (9 gr.) salt

• In a stand mixer using the paddle attachment, cream together butter, zest, both sugars until creamy (2-3 minutes).
• Add eggs one at a time and mix until well combined.
• Add flour, spices, salt and baking soda and mix on low until all the flour is absorbed.
• Separate the batter in 3 bulks.
• Immediately place each bulk of dough between two pieces of parchment paper and using a rolling pin roll down to 4mm thick.
• Repeat with the other two dough portions and place in the fridge overnight.
• The following day cut out into 2.5 inch circles and place on a parchment lined baking sheet.
• Bake immediately at 350°F for 10 minutes.
• Let cool completely.
• Using a piping bag, sandwich two cookies together with the hazelnut filling.
• Place in the fridge for 30 minutes to set, then store in an airtight container at room temperature.

– 8.5 oz. (240 gr.) milk chocolate
– 21 oz. (600 gr.) hazelnut praliné (recipe follows)
– o.5 oz. (15 gr.) butter

• In a double boiler, heat milk chocolate and butter together until just melted.
• Pour into the hazelnut praliné and mix well.
• Place plastic wrap over the bowl, touching the filling, and leave at room temperature overnight.
• The mixture will look very loose in the beginning, but it will crystalize overnight and become thick.

– 7 oz. (200 gr.) hazelnuts, skin on
– 7 oz. (200 gr.) almonds, skin on
– 1 cup (200 gr.) granulated sugar
– 1/8 teaspoon (1 gr.) salt

• Place almonds and hazelnuts on a sheet pan and toast in a 300°F oven for 10 minutes.
• Let cool. In the meantime make a caramel with the sugar.
• Place sugar in a heavy bottomed pot and add enough water to turn it into a wet sand.
• Start cooking the sugar and lower the heat once it starts becoming golden.
• Cook until you get a light amber color, making sure it doesn’t smoke or burn.
• Immediately and carefully so not to burn yourself, pour the caramel over the hazelnuts and almonds. Sprinkle with the salt.
• Let this mixture cool down at room temperature for 1 hour.
• Break it up and place in a food processor using the blade attachment.
• Pulse a few times to break up the pieces then just let the food processor run until the mixture liquifies (anywhere from 5-10 minutes) it will eventually liquify.
• Let the praliné cool down to room temperature before proceeding with the filling recipe.