150 g butter
55 g powdered sugar
50 g hard boiled egg yolks
25 g bitter cocoa
50 g ground almonds (or substitute half almonds with ground hazelnuts)
100 g AP flour
40 g milk
5 g rum
Boil whole eggs (1 egg yolk is about 20 g, so you'll need 3 eggs) – 8 minutes from the moment the water starts boiling, let them cool and then take the yolks out. Take 50 g and press them through a fine mash strainer.
Work the butter, the egg yolks, the sugar and the finely grated orange zest without whipping it (I used the wooden spoon, not the electric mixer) until you get a homogeneous mixture.
Add the milk and the rum and continue stirring.
In a separate bowl sift the flour and the cocoa together, mix them with the ground almonds (I used both almonds and hazelnuts, previously toasted in the oven for 7 minutes at 180°C).
Mix the dry ingredients with the butter and egg mixture and work shortly, just enough to absorb the dry ingredients and bring everything together.
Wrap the dough in a piece of baking paper and let it chill for about 1 hour in the fridge, until it's firm again.
Roll the dough out on a lightly floured surface to 5 mm thick and cut the cookies with a round flower shaped cookie cutter (it was supposed to be 2 cm, but I only have a 5 cm wide one), and then make a whole in the middle with a small, 1/2 cm, round cutter.
Place the cookies on a baking sheet (greased or lined with baking paper) and bake for 15 minutes at 180°C.
Let them cool completely before storing them in an airtight container.
Pairs Well With
So delicious, crumbly, and tasty. A perfect chocolate (cocoa)-orange-rum combination.