How to Make Checkerboard Bars
Remove the hazelnut skins., Place hazelnuts in the food processor; process until finally chopped, but not pasty. , Melt chocolate in a small bowl over very hot water stirring until smooth. , Combine flour, baking powder and salt in medium bowl...
Step-by-Step Guide
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Step 1: Remove the hazelnut skins.
Beat in 1 egg and vanilla.
Gradually add flour mixture; beat well. , Stir chocolate and nuts into remaining dough.
Wrap both doughs in plastic wrap and refrigerate for 20 minutes. , Cut dough into twelve 4x3/4 inch strips.
Re-roll scraps as necessary, until all dough has been cut into strips.
Repeat process with vanilla dough. , Place one strip of chocolate dough on sheet of plastic wrap.
Brush edge with egg.
Repeat with one more chocolate strip and one more vanilla strip to make bottom layer.
Brush top with egg. , Brush edge of each strip and top layer with egg.
Repeat the third row to complete 1 checkerboard bar.
Cover with plastic wrap; refrigerate 1 hour or until firm enough to slice. , Grease cookie sheets.
Cut checkerboard bar crosswise with long sharp knife into 1/4-inch slices.
Place 2 inches (5.1 cm) apart on prepared cookie sheets. , Cool cookies on cookie sheets 2 minutes.
Remove cookies to wire racks; cool completely.
Store tightly covered at room temperature, or freeze up to 3 months.
Makes 2 dozen bars. -
Step 2: Place hazelnuts in the food processor; process until finally chopped
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Step 3: but not pasty.
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Step 4: Melt chocolate in a small bowl over very hot water stirring until smooth.
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Step 5: Combine flour
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Step 6: baking powder and salt in medium bowl.
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Step 7: Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
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Step 8: Reserve 1 1/4 cups dough.
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Step 9: Unwrap and roll out chocolate dough on lightly floured surface to 1/3-inch thickness with floured rolling pin.
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Step 10: To assemble
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Step 11: beat remaining egg in small dish.
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Step 12: Prepare second row by stacking strips on first row
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Step 13: alternating vanilla dough over chocolate
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Step 14: and chocolate dough over vanilla.
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Step 15: Preheat oven to 350 degrees.
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Step 16: Bake 10 to 12 minutes or until set.
Detailed Guide
Beat in 1 egg and vanilla.
Gradually add flour mixture; beat well. , Stir chocolate and nuts into remaining dough.
Wrap both doughs in plastic wrap and refrigerate for 20 minutes. , Cut dough into twelve 4x3/4 inch strips.
Re-roll scraps as necessary, until all dough has been cut into strips.
Repeat process with vanilla dough. , Place one strip of chocolate dough on sheet of plastic wrap.
Brush edge with egg.
Repeat with one more chocolate strip and one more vanilla strip to make bottom layer.
Brush top with egg. , Brush edge of each strip and top layer with egg.
Repeat the third row to complete 1 checkerboard bar.
Cover with plastic wrap; refrigerate 1 hour or until firm enough to slice. , Grease cookie sheets.
Cut checkerboard bar crosswise with long sharp knife into 1/4-inch slices.
Place 2 inches (5.1 cm) apart on prepared cookie sheets. , Cool cookies on cookie sheets 2 minutes.
Remove cookies to wire racks; cool completely.
Store tightly covered at room temperature, or freeze up to 3 months.
Makes 2 dozen bars.
About the Author
Matthew Johnson
Writer and educator with a focus on practical practical skills knowledge.
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