2 ½ dozen cookies
- 2 ½ dozen cookies
- 3 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 cup (sticks) cold unsalted butter, cut into small pieces
- 2 large egg yolks
- ¼ cup ice water, or as needed
- Chocolate Layer
- 5 ounces semisweet chocolate
- 3 tablespoons heavy cream
- Chocolate Filling
- 2/3 cup sugar
- 6 tablespoons (3/4 stick) soft unsalted butter
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/3 cup shelled hazelnuts, toasted and skinned
- 1 orange worth of grated zest
- 3 ounces semisweet chocolate, chopped
- Optional Filling
- 1 ½ cups chunky apricot, cherry, peach or plum reserves
To make the dough, stir the flour, sugar and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. Work quickly to keep the butter as firm as possible. Beat the egg yolk and ¼ cup ice water in a separate bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough, adding another teaspoon or so of water to get the dough to come together, if necessary. Don’t overmix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
Preheat oven to 350 degrees. For the chocolate layer, melt chocolate and cream together in a double boiler. For the main filling, put sugar and butter in a food processor. Process until smooth. Add eggs and process again until smooth. Add flour, nuts, zest and chocolate, process in short pulses to combine. You still want small chunks of nuts and chocolate.
Cut off 2/3rds of the dough and roll into a rectangle. Fit dough in a 9-by-13-inch baking pan, pressing it about 1/2-inch up the sides. Spread the warm chocolate layer on the bottom of the crust. Chill for a few minutes to set the chocolate a bit, then spread the main filing over to cover the chocolate. Roll out the remaining dough into a rectangle. Cut the dough into ½-inch strips. Form a lattice pattern over the filling with the strips of dough by arranging half of them perpendicularly over the filling. Bake until the dough is golden brown, about 25 minutes. Remove and cool completely before cutting into squares. Crostata cookies can be stored in an airtight container at room temperature for up to 5 days. You can also substitute your favorite jam for the chocolate layer and filling if you’d like.