Thursday, May 1, 2014

Orange-Chocolate Cookies and Chocolate Tongues

Orange-Chocolate Cookies and Chocolate Tongues

One egg, two cookies.
This for those occasions when you have either one egg yolk or one egg white left over.
Of course you can just grab one whole egg and make both kinds of cookies in one setting.
That doesn't mean you have to eat them in one setting.
You could invite friends over and share your cookies.
Or maybe you don't ...

Orange-Chocolate Cookies

  • 1/4 cup plus 1 tablespoon soft non-hydrogenated margarine (or butter if eating dairy)
  • 1/4 cup plus 1 tablespoon sugar or erythritol or xylotil
  • 1 egg yolk
  • grated peel of 1 orange
  • 1 pinch salt
  • 1/2 cup plus 1/8 cup brown rice flour
  • 1/4 cup plus 1 tablespoon cornstarch
  • 1/8 teaspoon xanthan gum
  • 1/4 teaspoon baking powder
  • 2 ounces dark chocolate
  • 1/2 teaspoon coconut oil


  • Cream margarine, egg yolk, sugar and orange peel.
  • Sift together flour, starch, xanthan gum, salt and baking powder.
  • Combine wet and dry ingredients, knead into soft dough and form into a cylindrical log of 1 1/4 inch (3 cm) diameter. Wrap into cling film and refrigerate for about 1/2 hour.
  • Preheat oven to 350°F or 180°C (or 325°F / 170°C for a convection oven).
  • With a sharp knife, slice into rounds of about 1/3 inch (1 cm) thickness (makes about 20 rounds)
  • Place on lightly greased or paper lined cookie sheet and bake for about 10 minutes, until just slightly brown.
  • Let cool completely on cookie sheet.
  • When cool, melt chocolate and coconut oil in a double boiler and pipe over the cooled cookies.

Chocolate tongues:


  • 1/3 cup plus 2 tablespoons finely ground almonds
  • 1 tablespoon plus 2 teaspoons cocoa powder (unsweeteened)
  • 3.5 ounces sugar or erythritol or xylitol
  • 1 egg white
  • 8 blanched almonds
  • 2 ounces dark chocolate

  • Preheat oven to 375°F (190°C) and line cookie sheet with non stick paper.
  • With a sharp knife, slice the almonds lengthwise into halves.
  • In a bowl, combine ground almonds, sugar, cocoa powder.
  • Add egg white, mix into a tough dough.
  • Fill dough into pastry bag with flat and broad tip and pipe 15 2 inch stripes onto cookie sheet.
  • If you don't have a flat broad tip, just pipe 15 portions of dough onto sheet and carefully flatten with wet fingers (that's what I did because I couldn't for the life of me find my flat piping tip).
  • Press one almond half on each tongue.
  • Bake for about 5 minutes until cookies are dry.
  • Let cool on a wire rack, the melt chocolate in a double boiler and dip each end of the cookies into the chocolate.
  • Place back onto wire rack to cool and harden completely.

What other uses do you have for left over egg yolks or whites?

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