Orange and Almond Cookie Sandwiches. These crunchy cookies were almost healthy….. well until I filled their centres with gooey chocolate ganache.
Orange and Almond Cookie Sandwiches
I find it so much more rewarding feeding my kids food I have made from scratch, even some times foods, like cookies, I much prefer to make than buying in a packet. I think this has stemmed from Sam’s severe eczema and unknown irritants, when I spent a year questioning the ingredients of everything. I think it is now just ‘normal’ to question why there are so many ingredients in everyday bought food. Like bread for example, I make it with flour, yeast, salt and water…. that’s it, and mine stays fresh for a few days…. do we need bread to last longer than a few days? Anyway, these cookies started as a healthy option, but I just couldn’t resist making them into cookie sandwiches with a decadent gooey chocolate ganache centre. So, for a healthier option, just leave out the ganache!
You might also like my Lime & Macadamia Cookie Sandwiches;
Lime and Macadamia Cookie Sandwiches
Orange and Almond Cookie Sandwiches with Chocolate Centres
- Yield: 9 1x
Description
Ingredients
COOKIES:
- 100g almonds
- 100g coconut sugar
- 1 orange, zested
- 1 tablespoon juice from orange
- 120g olive oil
- 1/2 teaspoon bicarb soda
- 190g wholemeal plain flour
- 1 teaspoon vanilla extract
CHOCOLATE GANACHE:
- 100g dark chocolate pieces
- 60g full fat whipping cream
Instructions
THERMOMIX METHOD
Pre heat oven to 170°C.
Place almonds into TM mixing bowl and blend 10 sec / speed 5, then set aside. Add the orange zest and sugar to the mixing bowl and mill 10 sec / speed 9. Add to this the juice, oil, bicarb, flour and vanilla and mix 10 sec / speed 6. Return the almonds to the bowl and mix 10 sec / reverse / speed 3.
Place tablespoons of mixture onto a lined baking tray, press down gently and leave a little room for spreading. Bake for 10-15mins until golden. Allow to cool on tray for 1 hour.
Clean the mixing bowl and add the chocolate pieces and grate 10 sec / speed 8. Add cream and melt 3 min / 50°C/122°F / speed 3. Pour ganache into a piping bag and place in freezer for up to an hour to thicken, keep checking and giving it a little mix or shake until thick enough to sandwich the cookies together.
Place a dollop of ganache between two cookies and stick them together. Place in fridge to set.
NON THERMOMIX METHOD
Pre heat oven to 170°C.
Place almonds into a food processor and blitz until finely chopped and set aside. Add the orange zest and sugar to processor and blitz until fine. In a bowl combine all cookie ingredients with a wooden spoon until well combined.
Place tablespoons of mixture onto a lined baking tray, press down gently and leave a little room for spreading. Bake for 10-15mins until golden. Allow to cool on tray for 1 hour.
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat and pour into a piping bag and place in freezer for up to an hour to thicken, keep checking and giving it a little mix or shake until thick enough to sandwich the cookies together.
Place a dollop of ganache between two cookies and stick them together. Place in fridge to set.
Notes
If you don’t have a piping bag, just use a zip lock bag and snip the corner off with scissors once ganache has thickened.
Bobo and Boo kids bamboo plate
Canon EOS 6D
Sigma AF 50mm F1.4 lens
Adobe Photoshop
Bluehost web hosting
WordPress Foodie Pro theme
This recipe was originally posted July 2016
Karly
For something that looks this delicious, almost healthy is more than good enough for me. Totally loving these little guys!
kidseatbyshanai@hotmail.com
Hi! Thanks Karly…. the combination of crunchy cookies & gooey chocolate is amazing!