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.