Butter Cookies Dipped in Chocolate
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
2
- Ingredients
- 1 Tbsp fresh Orange peel (finely grated)
- 1 fresh Orange (juiced)
- ¼ tsp powdered Saffron
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 pinch ground Cardamom
- 1 pinch salt
- 1 Tbsp light brown sugar
- 2 egg yolks
- 2 ¼ cups all-purpose flour
- ¼ cup Almond flour
- ¼ tsp baking soda
- ¾ cup Orange marmalade
- 1 ⅔ cups Dark chocolate (chopped)
Preparation steps
1.
Preheat oven to 350º F. Line 2 baking sheets with parchment paper.
2.
Squeeze the juice from one orange. Warm 2 tablespoons orange juice in a small saucepan, remove from heat and dissolve the saffron in the warm juice. Reserve the remaining juice.
3.
In a bowl, cream butter, sugar, cardamon, salt, brown sugar and orange rind together. Beat in egg yolks.
4.
Sift the flour, ground almonds and baking soda together. Slowly add the flour mixture, orange juice with saffron to the creamed mixture; beat well to incorporate.
5.
Shape dough into small logs and place in cookie press or transfer batter to a pastry bag fitted with a large star tip. Press or pipe 2 1/2-inch logs on prepared baking sheets about 1 1/2-inches apart.
6.
Bake until golden brown, about 10 to 12 minutes. Transfer cookies to wire racks to cool.
7.
To assemble and decorate - bring the reserved orange juice and marmalade to a boil and let cool.
8.
Brush the flat side of each cookie with cooled jam and sandwich two cookies together; set aside to dry.
9.
Melt the chopped chocolate in the top of a double boiler set over barely simmering water. Remove from heat source and cool slightly. Dip the ends of each cookie into the chocolate and place on wax or parchment paper to dry. Serve.
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