Ingredients:
• 1.5 cups – flour
• 1/2 cup – Dutch process cocoa powder
• 1/2 tsp – espresso beans, finely ground (or instant coffee powder)
• 1 cup – unsalted Butter
•
Method:
- Orange-sable dough:
- Place almonds and sugar in the bowl of a food processor. Process, until the mixture resembles coarse cornmeal. Set aside.
- Place butter and zest in a bowl. Beat on medium speed, for 2 to 3 minutes, until white and fluffy.
- On low speed, add almond mixture and beat for 10 to 15 seconds, until combined.
- Add egg and lemon juice; combine.
- Add flour and beat, until combined.
- Wrap in plastic and store refrigerated, until ready to use.
- Chocolate-espresso dough:
- Sift flour, cocoa powder and espresso beans in a large bowl. Set aside.
- In the bowl of an electric mixer, combine butter, sugar and vanilla. Beat for 3 to 4 minutes, until creamy.
- Working in additions, gradually beat in the flour mixture, scraping down from the sides of the bowl twice.
- Wrap in plastic and store refrigerated, until ready to use.
- Line an 8-inch square baking pan with plastic wrap.
- In a large bowl, stir cranberries into the orange-sable dough.
- In another large bowl, stir walnuts into the chocolate-espresso dough.
- Press the orange mixture into the bottom of the pan. Using an offset spatula, smooth the top evenly. Spread the chocolate mixture over orange mixture and smooth evenly.
- Cover pan with plastic and chill for at least 2 hours.
- Heat oven to 180 degree C. Line two baking sheets with parchment paper. Unmold the dough and remove the plastic.
- Cut into 2-by-8 inch bricks. Cut the bricks into 1/4-inch-thick slices. Place slices on sheets, spaced 1-1/2 inches apart.
- Bake for around 12 to 15 minutes, until firm to the touch. Transfer cookies to a wire rack, to cool.
- Bake or freeze remaining dough. Store in an airtight container for up to 2 weeks.
- Recipe Courtesy: Mareena’s Recipe Collections