Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour, (blanched, superfine ground)
  • 6 tbsp unsalted butter, (softened)
  • 6 tbsp confectioner's sugar
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cardamom
  • 2 tsp orange zest, (divided, 1 tsp for the batter, 1 tsp for garnishing the chocolate-dipped cookies.)
  • 3 oz semi-sweet chocolate

Instruction

  • Preheat oven to 350° F. if you plan to bake the cookies right away. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line a baking sheet with parchment paper.
  • In a medium bowl, cream softened butter and sugar together.
  • Add remaining ingredients (except chocolate) and stir until well combined.
  • At this point, you can roll small balls of dough in the palm of your hand, then flatten slightly on the baking sheet. Cookies made this way will spread a little more than those made using the slice-and-bake method.
  • To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point.
  • Slice the chilled log into cookies 1/4 inch thick. Transfer to the prepared baking sheet. Bake at 350°F. for 8 - 10 minutes or until very lightly browned. Remove from oven and let cool on baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
  • Melt chocolate over, not in, hot water. To make tempered chocolate, melt 2 oz. of the chocolate, then remove from heat and stir in the remaining ounce.
  • Dip the cookies, one by one, part way into the melted chocolate.
  • Return to the baking sheet to set. Sprinkle with remaining teaspoon of orange zest. Cool completely before storing in an airtight container.