Chocolate-Orange Pillows

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Preparation info

  • Yield:

    72

    cookies
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Rolling the cookies in two kinds of sugar is a bit unusual, but do not skip the granulated sugar step—it is there for a reason. Be sure that the dough is sticky so it will adhere. Without the granulated sugar coating, most of the powdered sugar will be absorbed into the dough during baking, and the desired two-tone finish will be lost.

Ingredients

  • 1 pound 4 ounces (570 g) sweet dark chocolate, chopped
  • 4 ounces (115 g) unsweetened chocolate, chopped
  • 4 ounces (115 g) unsalted butter
  • 7 ounces (200 g) bread flour
  • teaspoons (6 g) baking powder
  • 8 ounces (225 g) finely ground blanched almonds (almond meal)
  • 6 eggs
  • 7 ounces (200 g) granulated sugar
  • cup (80 ml) orange liqueur
  • Finely Chopped zest of 4 oranges
  • granulated sugar
  • Powdered sugar

Method

  1. Place the dark and unsweetened chocolates and the butter in a bowl. Melt together over simmering water. Set the mixture aside but keep warm.
  2. Sift the bread flour and baking powder together. Stir in the ground almond meal and reserve.
  3. Whip the eggs and granulated sugar to the ribbon stage. Stir in the orange liqueur and zest. Mixing with a spoon or with the paddle attachment, pour the melted chocolate mixture into the eggs and combine. Stir in the reserved dry ingredients. The dough will be soft, even runny. Refrigerate the dough for about 4 hours, or until firm.
  4. Divide the dough into 6 equal pieces. Roll the pieces into 12-inch (30-cm) ropes, using flour to prevent the dough from sticking. Cut each rope into 12 equal pieces.
  5. Roll the pieces into balls; then roll the balls first in granulated sugar and then twice in powdered sugar. The cookies must be thoroughly coated with powdered sugar in order to remain white after baking. Place the balls on sheet pans lined with baking paper or a Silpat. Press down on the top of each cookie just enough so that it will not roll.
  6. Bake at 375°F(190°C) for approximately 20 minutes. The cookies will puff up, leaving a cracked white crust on the outside.