Almond-orange blossom ganache cookies

Dust with icing sugar before serving.

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Published: Sun 20 Sep 2015, 9:18 PM

Last updated: Sun 20 Sep 2015, 11:47 PM

Serves: 8
Almond meal ½ cup
Flour, whole wheat ½ cup
Flour, all-purpose ½ cup
Butter ½ cup
Sugar 1/3 cup
Orange blossom water 1 tsp
Egg yolk 1 pc
Zest of orange 1 pc
Icing sugar for dusting
Orange blossom ganache (to sandwich) 1/2 cup
For the orange blossom ganache:
Dark chocolate 100 gm
Cream 50 gm
Orange blossom water 1 tsp
Method:
Pre-heat the oven at 170° C.
Beat the butter and sugar together for 4-5 minutes with an electric mixer till light and fluffy.
Mix the flour and almond meal with a whisk to incorporate some air.
Slowly add the egg yolk, mix at a slow speed, and add the orange blossom water. Zest out the orange in the flour mixture, and beat it well till it blends.
Divide the dough in half and shape into two rectangles about ½ inch thick. Wrap the two rectangles of dough in plastic wrap and refrigerate until firm. Remove one of the rectangle-dough wraps from the refrigerator.
On a lightly floured surface, roll out the dough until it is about ¼ inch thick. Cut out rounds using a cookie cutter and place the cookies about 1 inch apart on the prepared baking sheet.
Use a smaller cookie cutter to cut out the centres of half of the cookies on the baking sheet. Repeat the same with the other rectangle. Combine all the scraps and re-do the whole process.
Bake the cookies for 12-15 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
While the cookies are cooling make the orange ganache. Add all the ingredients for the ganache in a bowl and microwave for 2 minutes on low heat.
Once the cookies have cooled, pipe the ganache on the full cookie and sandwich it with the cut-out cookie.
Dust with icing sugar before serving.

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