These not-too-sweet cookies are a perfect dipper when paired with a sweeter tea, such as Hibiscus…or even Texas Sweet Tea! These actually remind me a bit of biscotti in texture.
2 cups blanched and toasted hazelnuts
2 1/4 unbleached, all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup extra virgin olive oil
2 large eggs
grated zest of 2 medium oranges (about 1 1/2 packed tablespoons)
1 teaspoon vanilla extract
Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. In a stand mixer with the paddle attachment, beat the sugar, oil, eggs, zest and vanilla on low speed until the sugar is moistened (about 15 seconds). Add the dry ingredients and mix on low speed until the dough has just pulled together (about 30-60 seconds).
Divide the dough in half. Pile one half of the dough onto a piece of parchment paper. Using the paper to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure it. Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and preheat until 350F degrees. Line 4 baking sheets with parchment paper.
Unwrap one log of dough at a time and cut the dough into 1/4 inch slices. Set them 1 inch apart on the prepared baking sheets. Bake two sheets at a time until golden on the bottoms and around the edges (about 10 minutes). Be sure to rotate and sap the baking sheets halfway through for even baking. let cool completely on racks.
These cookies will keep up to 1 week if kept in an airtight container at room temperature.
This dough may be premade and frozen up to month.