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1
In a medium bowl, cream butter and sugar with wooden spoon or electric mixer until smooth and light.
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2
Add in eggs, vanilla extract, orange zest, beat until combined.
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3
Stir in hazelnuts.
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4
Sift dry ingredients into a large bowl: flours, cornmeal, baking powder, salt and nutmeg. Whisk a few times to completely combine. Add in chopped dried apricots and toss to coat with the dry ingredients.
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5
Add the wet ingredients into the dry. Stir to combine, until it holds together as a dough.
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6
Use your hands to gather dough into a log about a foot long. Press it onto a buttered baking sheet to make it about 4 inches wide and 14 inches long.
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7
Bake at 350F for 25 minutes, or until the dough is puffed and firm, just starting to get golden brown on top.
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8
Transfer the log to a cutting board, when it is cool enough to handle.
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9
Using a large knife (a serrated bread knife or sharp chef's knife works well) and a gentle sawing motion, cut on a slight diagonal (working from short end to short end) to create 3/4-inch thick slices, about 20-24. Lay these on their cut sides on a baking sheet and put them back in the oven to toast.
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10
Flip each cookie after about 5 minutes, toast 5-10 minutes more. Your goal is a golden brown toast on both sides.
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11
Remove from the oven, cool on a wire rack.
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12
Awesome optional step: dip half the cookie in melted tempered chocolate, let chocolate harden. This makes the cookies look really professional.
