This recipe will hone your skills and reward you with a truly fabulous result.
A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar.
With the perfect flavor balance, this cookie is just familiar enough to remind you of the chocolate oranges of Christmases past.
- Prep 60 min
- Total 4 hr 25 min
- Servings 24
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 2 teaspoons grated orange zest
- 1 egg
Filling and Topping
- 2/3 cup dark chocolate chips
- 1/2 cup canned sweetened condensed milk (not evaporated)
- 1/3 cup coarsely chopped slivered toasted almonds
- 1 egg
- 1 tablespoon water
- 2 teaspoons coarse white sparkling sugar
- In small bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
- Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
- Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12×6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12×6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
- Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
- Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
- Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
- Cool slices completely, about 1 hour. Store covered in airtight container in single layer.
- This is a more challenging recipe, so we recommend reading the recipe thoroughly to be sure you understand the assembly steps. This will make your work more seamless later.
- Parchment paper is a key tool in assembling this recipe. It will help you roll the dough up and over the filling.
- It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
- Plan ahead when making this cookie, as this recipe calls for chilling the dough. It’s important to follow this step, as chilled dough is much easier to work with. Work with only one piece of dough at a time, and keep remaining dough cold, for best results. If your dough becomes too warm as you are working, simply return it to fridge and let chill before proceeding. For an extra neat presentation, trim edges with pizza cutter after sealing.
- For best results, bake cookie logs on the middle oven rack.
- To toast almonds, heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
- No coarse sparkling sugar? Substitute with granulated sugar.
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