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Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
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Hazelnut Tri-Color Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 50 mins
total: 5 hrs 50 mins
Yield: Makes about 70
Ingredients
Ingredient Checklist
1 1/4 cups blanched hazelnuts
Vegetable-oil cooking spray, for sheets
1 1/4 cups confectioners’ sugar
6 large eggs, room temperature, separated
1 1/4 teaspoons kosher salt
1 1/4 cups granulated sugar
3 sticks unsalted butter, room temperature, cut into cubes
1 tablespoon hazelnut liqueur, such as Frangelico, or 1/4 teaspoon pure hazelnut extract
Optional
2 3/4 cups unbleached all-purpose flour
4 tablespoons ground freeze-dried raspberries (1/2 ounce)
4 teaspoons matcha powder
3/4 cup raspberry jam, warmed and strained to remove seeds
12 ounces semisweet chocolate, coarsely chopped (3 cups)
Cook's Notes
If you don’t have three quarter-sheet pans, work in batches. (If you have none, use a 9-by-13-inch cake pan.)
Gallery
Hazelnut Tri-Color Cookies
Credit:
Alpha Smoot
Recipe Summary
prep: 50 mins
total: 5 hrs 50 mins
Yield: Makes about 70
Gallery
Hazelnut Tri-Color Cookies
Credit:
Alpha Smoot
Hazelnut Tri-Color Cookies
Credit:
Alpha Smoot
Hazelnut Tri-Color Cookies
Recipe Summary
prep: 50 mins
total: 5 hrs 50 mins
Yield: Makes about 70
Recipe Summary
prep: 50 mins
total: 5 hrs 50 mins
Yield: Makes about 70
prep: 50 mins
total: 5 hrs 50 mins
prep:
50 mins
total:
5 hrs 50 mins
Yield: Makes about 70
Makes about 70
Ingredients
Ingredients
1 1/4 cups blanched hazelnuts
Vegetable-oil cooking spray, for sheets
1 1/4 cups confectioners’ sugar
6 large eggs, room temperature, separated
1 1/4 teaspoons kosher salt
1 1/4 cups granulated sugar
3 sticks unsalted butter, room temperature, cut into cubes
1 tablespoon hazelnut liqueur, such as Frangelico, or 1/4 teaspoon pure hazelnut extract
2 3/4 cups unbleached all-purpose flour
4 tablespoons ground freeze-dried raspberries (1/2 ounce)
4 teaspoons matcha powder
3/4 cup raspberry jam, warmed and strained to remove seeds
12 ounces semisweet chocolate, coarsely chopped (3 cups)
Directions
Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet; bake until golden brown, 6 to 8 minutes. Let cool completely.
Spray three 9 1/2‐by‐12 1/2‐inch rimmed baking sheets (also called quarter‐sheet pans) with cooking spray. Line with parchment; spray parchment.
In a food processor, finely grind cooled hazelnuts. Add confectioners’ sugar, 1 egg white, and 1/4 teaspoon salt. Blend until mixture holds together. Transfer to a mixer bowl fitted with a TK attachment. Add 1 cup granulated sugar, and beat on medium speed until combined, about 2 minutes. Add butter and beat until fluffy, about 3 minutes.
Add liqueur to mixer, then egg yolks, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour and remaining 1 teaspoon salt until combined.
In a clean bowl, beat remaining 5 egg whites in mixer fitted with the whisk attachment on medium speed until soft peaks form, gradually adding remaining 1/4 cup granulated sugar. Continue beating until stiff peaks form, 3 to 4 minutes. Whisk into flour mixture in two additions. Divide mixture equally between three bowls (one can be the bowl you mixed in).
Stir ground raspberries into one bowl, matcha into another, and leave third plain. Spread each batter evenly into a separate prepared pan. Bake, rotating pans once, until just set, dry on top, and just beginning to pull away from sides of pan, 18 to 20 minutes. Let cool completely in pans on wire racks.
Turn green cake out of its pan onto a parchment‐lined baking sheet or cutting board. Remove parchment. Spread half of jam evenly over cake, all the way to edges. Turn out white cake onto green cake; remove parchment. Spread remaining jam over white cake. Turn out pink cake onto white; remove parchment. Wrap in plastic and top with a small baking sheet or board and a few cans to weigh down. Refrigerate at least 4 hours and up to 12 hours.
Place chocolate in a heatproof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Pour half of chocolate over cake and spread evenly with an offset spatula.
Refrigerate until set, about 10 minutes. Flip over and repeat on second side with remaining chocolate. Refrigerate 10 minutes. Cut into 1 1/4‐inch squares. Refrigerate in a single layer in an airtight container up to 1 week, or store at room temperature up to 2 days.
Cook's Notes
If you don’t have three quarter-sheet pans, work in batches. (If you have none, use a 9-by-13-inch cake pan.)
Cook’s Notes
If you don’t have three quarter-sheet pans, work in batches. (If you have none, use a 9-by-13-inch cake pan.)
Reviews (2)
Add Rating & Review
2 Ratings
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0
4 star values:
2
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Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
2
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
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- 4 star values:
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Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
Martha Stewart Member
Rating: 4.0 stars
12/14/2019
Sounds great but I would prefer a video of Sarah demoing the recipe. She’s wonderful! I only look for recipes w/her videos!
Rating: 4.0 stars
All Reviews for Hazelnut Tri-Color Cookies
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All Reviews for Hazelnut Tri-Color Cookies
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
Reviews:
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Most Helpful
Most Positive
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