Apricot Orange Hazelnut Cookies
Apricot Orange Hazelnut Cookies combine sweet dried apricots, fresh orange zest, and chopped hazelnuts in a soft, balanced cookie that is not overly sweet. Mascarpone adds tenderness while the nuts provide just enough crunch. A two hour chill helps control spread and gives the cookies a soft center with lightly crisp edges.
Servings: 35 cookies
Calories: 143kcal
Ingredients
- ½ cup (113.5 g) Unsalted butter room temperature
- 1 cup (200 g) Sugar
- ½ cup (110 g) Light brown sugar
- 8 ounces Mascarpone room temperature
- ½ teaspoon Vanilla extract
- 2 Eggs room temperature
- 2 Tablespoon Orange juice
- 1 Tablespoon Orange zest
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon Allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- 1 teaspoon Baking powder
- ½ teaspoon Kosher Salt
- 1 cup Dried apricot cut up
- ½ cup Hazelnuts chopped
Instructions
- Weigh or measure the white and light brown sugars and set aside. In a separate bowl, whisk together the flour, salt, baking powder, allspice, cinnamon, and ginger until well blended. Cut the dried apricots into small pieces and set aside. Zest the orange into a small bowl, then cut it in half and juice it into another bowl.
- In a mixer bowl, cube the butter and cream it on medium speed for about 1 minute. Add the sugars and mix for 3 minutes, until well incorporated. Add the mascarpone, orange juice, orange zest, and vanilla extract. Mix until fully blended.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl and mix for another 30 seconds. Add the chopped apricots and hazelnuts and mix just until combined. Remove the bowl from the stand mixer.
- Using a solid spatula, fold the flour mixture into the dough just until combined. Be sure to scrape along the bottom of the bowl to incorporate all the flour. Cover and refrigerate for at least 2 hours.
- Bake at 350°F (175°C or 180°C) for 12 to 14 minutes, until the edges are lightly browned and the tops look set. Let the cookies rest on the pan for about 1 minute before transferring them to a cooling rack.
Notes
• Chill the dough for 2 hours to help control spread.
• Fold the flour in by hand to avoid overmixing the mascarpone.
• When zesting, avoid the white pith to prevent bitterness.
• Do not overbake. The cookies will continue to set as they cool.
• Fold the flour in by hand to avoid overmixing the mascarpone.
• When zesting, avoid the white pith to prevent bitterness.
• Do not overbake. The cookies will continue to set as they cool.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 54mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg