• Cooking Time:
  • Servings: about 2 dozens
  • Preparation Time:


So delicious, crumbly, and tasty. A perfect chocolate (cocoa)-orange-rum combination.


  • 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
  • 1 orange
  • 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.

Categories: Cookies  Dessert 

Author Credit: Giovanni Pina, "Manuale pratico di Pasticceria"

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