Recipe for approx. 30 biscuits

Ingredients: 150 g flour, 5g grated orange zest, 50 g ground almonds, 75 g butter (room temperature), 75 g icing sugar, 1 egg yolk, pinch of salt, 125 g Amedei Toscano black 66%

Method

1. Pre-heat the oven to 180°C
2. Sieve the flour into a large bowl with the salt, rub in the softened butter to form a crumble
3. Sieve in the icing sugar, add the ground almonds and orange zest
4. Add the egg yolk to bring the mixture together to a smooth pastry
5. Roll out the pastry to around 6mm in depth and then cut with the 4cm diameter cutter
6. Place on a baking tray lined with a silpat or greaseproof paper with distances of about 3cm between each biscuit
7. Place into the pre-heated oven for approx. 12-15 minutes until golden brown
8. Allow the biscuits to cool completely
9. While they are cooling, melt the chocolate in a bain-marie and leave to cool to 32°
10. Half dip the cooled biscuits into the melted chocolate and place in the fridge till the chocolate is set