Chocolate and orange together! One of the best flavor combinations… Love it! Perfect for every occasion!
Serves: 15 Preparation time: 25′ Cook in: 10′ Ready in: 35′ + 2:30′ waiting time
90 g almond, crushed in powder
90 g sugar
2 eggs + 2 yolks
1 tbsp honey
1 tbsp corn flour
1/2 lemon + 1/2 orange, zested
For the filling:
chocolate orange or chocolate apple jam
1-2 tbsp Grand Marnier
For the topping:
200 g dark chocolate
50 g cornflakes, lightly crushed
1 tbsp sunflower oil
Beat eggs, sugar and honey until you get a fluffy and foamy light yellow cream.
In a large bowl mix corn flour with almond powder and then combine with egg cream. Stir in lemon and orange zest and mix until all ingredients combine well.
Transfer mix in buttered baking tin and spread evenly (1 cm thick) and bake in a 180C preheated oven for 8-10 mins.
Cool the biscuit base in the tin or on a wire rack. Using a glass or a pastry ring (5-6cm diameter) cut biscuit circles.
Mix jam with Grand Marnier and coat the biscuit circles. Freeze for 2 hours.
In a bain maire melt dark chocolate with sunflower oil. Add cornflakes.
Using a tong dip the frozen biscuits in the chocolate and coat well. Transfer on plate lined with parchment paper. Put in the fridge for 30 mins. Serve cool.
Photo Constantine Kafiris / Food styling Simoni Kafiri