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Chocolate- Orange Pillows Cookies Recipe

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This recipe for Chocolate- Orange Pillows Cookies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Tefft
Added: Tuesday, October 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. 4 ounces sweet dark chocolate
4 oz. unsweetened chocolate
4 oz. unsalted butter
7 oz. bread flour
1-1/2 tsp baking powder
8 oz. finely ground blanched almonds
6 eggs
7 oz. granulated sugar
1/3 cup orange liquor
finely chopped zest of four oranges
granulated sugar
powdered sugar

Directions:
Directions:
1. Chop the chocolate into small pieces. Place in a bowl and
add the butter. Melt over simmering water. Set the mixture
aside but keep it warm.

2. Sift bread flour and baking powder together. Stir in the
ground almond meal and reserve.

3. Whip the eggs and sugar to the ribbon stage. Stir in the
orange liquor and orange zest. Mixing with spoon or with
paddle attachment, pour melted chocolate mixture into the
eggs and combine. Stir in the reserved dry ingredients. The
dough with be quite soft, even runny.

4. Place the dough in the refrigerator for about 4 hours to
become firm.

5. Divide the dough into six equal pieces. Using the flour to
prevent the dough from sticking, roll the pieces into 12-inch
ropes. Cut each rope into twelve equal pieces. See note.

6. Roll the small pieces into balls and then roll the balls first in
the granulated sugar and the twice in the powdered sugar.
The cookies must be thoroughly coated with powder sugar
in order to remain white after baking. Place the balls on sheet
pans lined with baking paper. Press down lightly, just enough
to keep them from rolling.

Bake at 350F. for about 20 minutes. The cookies will puff up,
leaving a cracked white crust on the outside.

Number Of Servings:
Number Of Servings:
72
Personal Notes:
Personal Notes:
NOTE: The soft dough tends to stick to the knife. Dipping the
knife in flour and scraping

 

 

 

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