I’m all about the unique flavor combinations and this cookie falls right in that category. Orange and Walnut? Sure. Orange and Chocolate? A classic. Throw in some sea salt? Hmmm. Now we’re getting a little stranger. Add them all together? Brilliant. Worked out really well and I am pleased with the experiment. Don’t worry, they aren’t all that salty, but the salt does bring out the other flavors. Yum.
Ingredients
2/3 cup walnut pieces
1 cup unsalted butter, at room temperature
2/3 cup sugar
Zest of 1 orange
2 large egg yolks
2 cups flour, sifted
for the glaze and decoration
4 ounces dark chocolate
1 tablespoon vegetable shortening
sea salt, for sprinkling
Direction
Preheat oven to 350F. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes. Let cool completely, then finely chop or grind.
In the work bowl of your stand mixer, cream butter, sugar, and orange zest until light and fluffy. Mix in egg yolks, stopping as needed to scrape bowl. Add flour and nuts and beat just until dough comes together and is blended. Shape dough into a disk, wrap with plastic, and chill until firm, 30 to 45 minutes.
Return oven temperature to 350F and prepare baking sheets with silpat or parchment paper. Roll dough on a lightly floured work surface to 1/4 in. Cut into rounds or squares and set 1 inch apart on prepared sheets. Gather and re-roll scraps, chilling dough if needed. Bake until golden, swapping positions in oven halfway through, 16-18 minutes. Let cookies cool completely on a rack.
In a metal bowl set over a simmering pot of water, melt the chocolate and vegetable shortening. Line the counter or cookie sheets with wax paper, then dip the cookies half way in the melted chocolate. Top with a sprinkle of sea salt while the chocolate is still wet. Let set on the counter until completely hardened.
