Continuing the theme of Italian baking, I can not stop at the fragrant orange cookies. Inside-a tender and crumbly shortbread dough, outside-a crisp crust. And the combination of “orange-chocolate” makes it even tastier. If you have never had a chance to try such cookies – be sure to fix it!)
First, mix all the dry ingredients. Sift 380 g of flour. We also send 2 tsp.without a hill of baking powder and 70 g of sugar. We mix everything well.
Add 80 g of soft butter and rub the dough into a crumb with light movements.
Previously, I prepared the zest from one orange and from the same orange I got 80 ml of freshly squeezed juice. Add one medium egg, zest and orange juice to the crumbs.
Knead the dough. It should be soft and elastic, even slightly airy. We transfer it to a bag or wrap it with plastic wrap and send it to the refrigerator for 25-30 minutes.
We take the dough out of the refrigerator. We prepare sugar and powdered sugar for breading. We pinch off a piece of dough about the size of a walnut, spread a piece of chocolate, pinch it well, round it up and breaded first in sugar, and then in powdered sugar. Thanks to this, they will be covered with a pleasant crispy crust during the cooking process.
We spread the cookies on a baking sheet at a distance of 3-4 cm, because during cooking they will increase in volume. Bake in the “bottom-top” mode without convection. At 180 degrees, the livers were baked for 15 minutes.
We take it out of the oven, let it cool down a little and you can eat! During the baking process, the chocolate melted and became pleasantly viscous. Bon Appetit!