Chocolate-Orange-Espresso Thins – Two Ways

Log Method

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon pure vanilla extract
  • Coarse sanding sugar, for sprinkling

1.  Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside.

2.  Put butter, confectioners’ sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low, and gradually add flour mixture until just combined.

3.  Transfer dough to a 12-by-16-inch piece of parchment; shape into a log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of paper at each turn to narrow the log and force out air. Transfer in parchment to a paper towel tube; chill at least 2 hours or overnight.

4.  Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices; transfer to baking sheets lined with parchment paper. Brush tops with water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes. Cool on sheets on wire racks. Store in airtight containers at room temperature up to 1 week.

Roll-Out Method

  • 1 3/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp coarse salt
  • 1 tbsp espresso powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • zest of 2 oranges
  • Sanding sugar, sprinkles or non-pareils

1.  Sift flour, cocoa powder, baking powder, salt and espresso powder into a large bowl, set aside.  Put butter and sugar in bowl of electric mixer; mix on medium speed until creamy.  Add in egg, vanilla and orange zest.  Reduce speed and add flour mixture until combined.  Halve dough, and wrap in plastic.  Refrigerate about 1 hour.

2.  Preheat oven to 325.  Roll dough on lightly floured surface to 1/8 inch thick.  Cut with cookie cutter, sprinkle  and place on baking sheets.  Bake until edges just begin to brown, about 12 minutes.  Cool on wire racks.


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