Dark Chocolate Orange cookies Almonds and Candied Orange Peels

These cookies are just bursting with the freshness of orange. Paired with the dark chocolate flavor of cocoa powder and you have got yourself an classic Italian winning combination. 

This is another variation to Dessertfortwo's chocolate chip cookie recipe and this version happened because I realized I ran out of chocolate chips. I also just made some candied orange peel then using Bright-eyed Baker's recipe so I might as well see what I can do with what I have. 

And as expected, the cookie turned out perfectly crackled, crisp on the edges with some crunch and chew because of the almonds and candied orange peels. And since it's cheat day, I ate some of this with store bought vanilla ice cream. Cookie Ala mode, anyone?

Dark Chocolate Orange Cookies with Candied Orange Peels

• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons shortening
• ¼ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg yolk
• ¾ teaspoon vanilla
• zest of half an orange.
• ½ cup + 2 tablespoons flour
• ⅛ teaspoon fine salt
• 3 tablespoons cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup chopped almonds
• 2 tablespoons chopped candied orange peel
• 
  
• Instructions

1. Preheat the oven to 375° and line a baking sheet with parchment paper.
2. In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk, orange zest and vanilla and beat until combined.
3. In a small bowl, whisk together remaining ingredients (except almonds and candied orange peels) and add it in 2 batches to the creamed butter, beating just to combine.
4. Stir in the almonds and candied orange peels. Portion out the dough into 12 balls. Line them up in the baking sheet 2-3 inches apart from each other and bake for 9-11 minutes until golden brown on the edges.

Recipe adapted from DessertforTwo.com

chocolate almond cookies

My 9-year old adopted sister is coming by to visit for my parents' anniversary lunch and for us to celebrate her birthday (Sept 17) and just like any kid, she loves loves chocolate so I'm making these chocolatey, nutty treats because she's the kind of kid that goes out to play outside and only comes back in to drink water and get cookies from the cookie jar so this is just perfect for when she decides she needed a shot of sugar rush.

I also use these cookies as base of an ice cream sandwich since the texture is chewy and soft but firm enough to hold the ice cream. And since it's a soft cookie, it doesn't crack when you bite into the sandwich therefore less mess.

Chocolate Almond Cookies
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
1/4 cup toasted, cooled, and finely chopped almonds
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

DIRECTIONS
Sift the flour, cocoa, and baking soda together into a bowl. Set the dry ingredients aside.

In the bowl of an electric mixer with the paddle attachment, combine the butter and sugar and cream together on medium-high speed until very pale and fluffy, about 3 minutes. Scrape down the bowl.

Add the egg on medium-low speed and beat to incorporate.

Scrape the bowl and the paddle and add the pecans, vanilla extract, and salt.

Add the dry ingredients on low speed in 3 or 4 additions and mix until just combined. Do not overmix. Remove the bowl from the mixer and scrape down all the way to the bottom of the bowl with a rubber spatula, to be sure everything is well mixed.

Chill the cookie dough an hour or longer before shaping.

When you are ready to shape and bake the cookies, preheat the oven to 375 degrees F. Portion the dough using a 1/3-ounce (or #100) ice cream scoop. (If you dont have a scoop, use about 2 teaspoons of dough per cookie.) You should get 30 cookies.

Place the cookies 3/4 to 1-inch apart on parchment-lined baking sheets and use your fingers to press them flat, a little less than 1/4-inch thick. 
Bake until cooked through and the cookies feel set, about 7-9 minutes. Do not open the oven door while they are baking. Remove the pan from the oven and allow to cool at least 10 minutes before removing the cookies with a metal spatula. Cool cookies completely before filling.

orange anise almond biscotti

I tried this recipe 'coz I bought some star anise and was planning to cook something out of it. Unfortunately, I couldn't get around doing it. Work has been so crazy lately and leaving work on time has been next to impossible the past few months.

orange zest, rum, almond extract and vanilla extract getting to know each other.

I am also in the habit of buying ingredients with a vision of a baked good that I can bake with it and since I haven't had the time lately, they piled up in the fridge. When i finally gotten around to it, I had star anise, almonds, rum and oranges at my disposal.

I searched the web and found that oranges and star anise apparently complement each other in terms of flavor. Booze is almost always a good addition to any baked good and nuts are a healthy addition to any cookies. And since I love love coffee, baking biscotti to go with it is the obvious choice. grab a few of these and dip them in coffee and your day have just gotten better. Trust me.

Orange Anise Almond Biscotti

Ingredients:
Makes: 40 cookies

2 1/4 all purpose flour 
2 teaspoons baking powder 
1/3 teaspoon salt 
2 tbsp rum or brandy
3/4 teaspoons anise extract (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar 
1/2 c butter, softened 
2 eggs 
1/2 cup almonds, chopped
1 tablespoon ground star anise (i took about 3-4 star anise and ground it using a mortar and pestle)
zest of half an orange

Directions

1) Preheat oven to 180 degrees C (350 F).

2) Line 2 baking trays with baking paper or foil.

3) In a medium bowl sift together flour, baking powder and salt. Set aside.

4) In a small bowl combine rum, orange zest and vanilla extract. Set aside.

5) In large mixing bowl beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and ground star anise.

6) Spoon mixture in two 5cm x 30cm lines on prepared trays and then shape into logs using moistened fingertips.

7) Bake for approximately 30 to 35 minutes or until golden and firm to the touch. Remove from oven and cool completely. Reduce the oven temperature to 150 degrees C. 
Cut cooled logs on the diagonal into 2cm thick slices using a serrated knife. Lay slices on baking trays. 

8) Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Cool completely on cake racks.

9) Store in an airtight container. This will keep for a week (although since my dad also liked them, this one whole batch only lasted for a 3 days)

Adapted from: McCormick