As most of cookies also these are easy and quick to prepare. Very chocolate-y with clear orange taste. Crunchy on the outside, a little like macarons, soft and fluffy inside. In the oven the perfect balls crack to give pretty look. Enjoy!
- 400 g dark chocolate (I used 70%)
- ¼ cup (50 g) butter
- 3 tablespoons orange liqueur (I used Cointreau)
- 3 eggs
- ½ cup (100 g) almond flour
- ½ cup + 2 tablespoons (100 g) all purpose flour
- ½ cup + 2 tablespoons (100 g) icing sugar
- 1 teaspoon baking powder
- zest of two oranges
- ¼ cup (50 g) icing sugar
Line two baking sheets with parchment paper.
Melt the chocolate and butter in double bath (bain-marie). Remove from the steam, add liqueur and stir until smooth. Cool slightly. Stir in eggs, mix. Add the rest of ingredients, mix until smooth mixture. Place the dough to the fridge for at least 1 hour (could be overnight).
Preheat oven to 350°F (180°C). Sprinkle additional icing sugar on the plate.
Once the dough is cooled tear off the walnut size portion, shape in hands into a regular ball and roll in icing sugar coating the whole surface of each cookie. Prepare the rest of balls and put onto the trays keeping distance of 2 inches (5 cm) between them. Bake for 10 minutes until edges become slightly harder, cookies break and the center stays still soft. The cookies are tender after baking and harden when cool.
Tags: almonds, chocolate, orange.