Hazelnut-Orange Rochers

7 ingredients
1 steps

Ingredients

  • 12 ounces blanched hazelnuts, toasted (about 2 1/2 cups), plus 52 hazelnut halves for garnish
  • 1 1/2 cups confectioners' sugar
  • 3/4 teaspoon coarse salt
  • 3 large egg whites
  • 3 1/2 teaspoons finely grated orange zest
  • 2 tablespoons fresh orange juice
  • Fine sanding sugar, for sprinkling

Directions

  1. 1
    {"0":"1. Pulse toasted hazelnuts, confectioners' sugar, and salt in a food processor until finely ground (mixture should be powdery). Add egg whites and orange zest and juice, and pulse until combined. Transfer batter to an airtight container, and refrigerate overnight.","2":"2. Preheat oven to 350 degrees. Nest 2 baking sheets (to prevent bottoms of cookies from browning too quickly), and line top sheet with parchment. Drop tablespoons of batter onto lined sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle generously with sanding sugar. Refrigerate remaining batter.","4":"3. Bake cookies, rotating sheets from front to back halfway through, until golden brown, 20 to 23 minutes. Let cool completely on a wire rack. Repeat with remaining batter. Cookies can be stored in an airtight container at room temperature for up to one week."}

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