- 1/2 cup [115 g] softened butter
- 1 1/2 cups [300 g] sugar
- 2 eggs
- 3 [1-ounce / 28-g each] squares melted semi-sweet chocolate, cooled
- 2 3/4 cups [385 g] all-purpose flour
- 2 1/2 teaspoons [12.5 mL] baking powder
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] grated orange rind
- 1/4 cup [60 mL] orange juice
- 3 [1-ounce / 28-g each] squares semi-sweet chocolate, chopped
- 3/4 cup [190 mL] grossly chopped roasted whole almonds
- Melted semi-sweet chocolate, to dip [optional]
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- Preheat oven to 350°F [180°C].
- Grease and flour 2 cookie sheets.
- Beat together softened butter, sugar and eggs; still beating, mix in cooled melted semi-sweet chocolate.
- Then mix in already mixed together flour, baking powder, salt and grated orange rind, alternately with orange juice.
- Beat until well combined before mixing chopped semi-sweet chocolate and roasted whole almonds into dough [dough will be sticky].
- Divine dough in half and shape dough into approximately 2-inch [5-cm] wide rolls.
- Transfer rolls onto one of prepared cookie sheets.
- Bake rolls into preheated oven for 30 minutes.
- Cookies will not be cooked through yet.
- Slice rolls into 1/2-inch [1.3-cm] thick slices and arrange slices onto remaining prepared cookie sheet.
- Bake cookies into preheated oven for 20 minutes more, turning cookies once at half time.
- Transfer cookies onto wire racks; leave to cool completely.
- If desired, dip half of each cookied into melter semi-sweet chocolate; leave to harden.
- Keep these cookies into an airtight container.
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