The cookie itself has a slightly tender and crumbly texture and a wonderful nutty flavor from the almond meal. The ganache is reminiscent of those chocolate oranges you whack on the counter. You know the ones. The combination is the perfect balance of cocoa and nutty notes, silky deep chocolate, and bright citrus. They're basically a grown up oreo, and who doesn't love an oreo?
Chocolate Almond + Orange Ganache Sandwich Cookies
makes about 50 cookies, or 25 sandwiches
For the cookies:
1 1/2 c almond flour
1 1/2 c all purpose flour
3/4 c cocoa powder
pinch of sea salt
3/4 c butter, softened (1 1/2 sticks)
1 egg (room temperature)
1 T fresh squeezed orange juice
1 T orange zest
1/2 c sugar
For the ganache:
8 oz dark chocolate
4 T heavy cream or half and half (either will work)
2 t orange zest
In a bowl whisk together the flours, cocoa powder, and sea salt. Set aside. Cream the butter and sugar until light and fluffy. Add the egg, zest, and juice and combine thoroughly. Slowly add the dry ingredients a little at a time until the dough comes together. Divide the dough into two discs and cover in plastic wrap. Refrigerate for at least 3 hours or overnight.
Preheat oven to 350 degrees. Working with one disc at a time, on a floured work surface roll the dough out to about 1/4 inch thick and cut into 2 inch rounds using a biscuit cutter or even a glass. Place the cookies on a parchment-lined baking sheet about 1/2 an inch apart and bake for 10-12 minutes, until the cookie is slightly firm. Make the ganache while the cookies cool.
Chop up the chocolate and add to a bowl. Heat the cream over medium heat until scalded, but not boiling. Pour over the chocolate and let it sit for 10 minutes or so to allow the chocolate to melt. I know it's hard to resist, but DON'T STIR IT while it's hanging out. After about 10 minutes, stir until the mixture becomes homogenous. Add the orange zest. Using an offset spatula or a spoon, spread a heaping teaspoon on one cookie and sandwich with another.