The ORANGE AND CHOCOLATE COOKIES are simple and quick treats to prepare, combining two ingredients that pair perfectly, as we all know, making the preparation wonderfully fragrant and very indulgent. They are perfect to enjoy at breakfast with milk or, even better, as a decadent dessert at the end of a meal, to accompany a soft cream. They also hold up well on their own for a quick snack that can lift the body and spirit.
The goodness of these cookies lies in their intense orange aroma, provided by the essential oils in the peel, and their crispness, derived from a rich and delicious shortcrust. I recommend making them in large quantities because, as soon as their scent spreads through the house, all the sweet-toothed will come running like little bears in search of honey…
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 28 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 103.58 (Kcal)
- Carbohydrates 12.43 (g) of which sugars 4.89 (g)
- Proteins 1.48 (g)
- Fat 5.62 (g) of which saturated 3.53 (g)of which unsaturated 1.97 (g)
- Fibers 0.73 (g)
- Sodium 17.52 (mg)
Indicative values for a portion of 21 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/8 cups 00 flour (all-purpose)
- 5/8 cup potato starch
- 1/2 cup + 2 tbsp granulated sugar
- 3.5 oz dark chocolate
- 1/2 cup + 1 tbsp butter (soft)
- 1 egg (medium, at room temperature)
- tsp baking powder
- orange zest (from an unwaxed orange)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Grater
- 1 Pastry wheel
- 1 Baking sheet
- Parchment paper
Steps
Making orange and chocolate cookies is child’s play and requires very few steps and little time.
First, grate or roughly chop the chocolate with a knife.
In a bowl or in a stand mixer combine all the ingredients and work them until you obtain a smooth, compact dough.
Once you have a dough, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
After this time, take it out of the fridge and, using a rolling pin, roll out a sheet to a thickness of about 1/6 in (4 mm). Cut many strips of about 1.6 x 2.4 in (4 x 6 cm).
Place the cookies on a baking sheet lined with parchment paper and bake them in a preheated conventional (non-fan) oven at 392°F (200°C) for 15 minutes.
When baked, remove from the oven and let the cookies cool on a wire rack.
If you wish, you can cover all or some of the cookies with an orange glaze, made by working about 3/4 cup (100 g) confectioners’ sugar with 2–3 tablespoons of orange juice.
