Our favorite chocolate cookies and they are even flourless (Photo: Nimrod Saunders)
Some call the chocolate fudge cookies covered in powdered sugar - snowy cookies - thanks to the snowy and majestic look that the white powdered sugar leaves on them.
In confectionery they call them biscotti - exploding cookies - because during baking they swell and crack and paths of chocolate break through them as in an explosion, but sweet.
Either way, these are our favorite chocolate cookies and those that will make us happy in any situation, especially when they also do not contain a drop of flour and are suitable for anyone who avoids gluten.
Just note:
*Beware of overbaking.
The cookies are still very soft after baking, but they will harden out of the oven.
Overbaking may produce a dry and less chocolatey result.
** If you don't like the combination of orange in chocolate, skip the orange zest.
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snowy
Biscotti Exploding Chocolate-Orange Cookies
Ingredients
For chocolate cookies without flour:
350 grams dark chocolate
50 grams of butter
3 eggs
½ cup sugar (100 grams)
Orange zest (from a whole orange)
½ cup ground almonds (50 grams)
5 tablespoons of cornflour or potato flour (50 grams)
1 teaspoon baking powder
100 grams of ground coconut
For a snowy coating:
1 cup of sugar
200 grams powdered sugar
For the conversion table click here >
Preparation
How do you make exploding chocolate cookies?
1 Melt chocolate and butter in the microwave in pulses or in a bain marie.
Mix until a uniform mixture is obtained.
Cool a little.
2 Meanwhile, beat eggs and sugar at high speed to a light and fluffy mixture.
3 Using a spatula, add the melted chocolate and the orange zest to the egg mixture in a folding motion.
4 Gradually add the potato flour/cornflour and almond powder together with the coconut and baking powder and mix in with folding movements.
A relatively liquid mass is obtained.
Refrigerate for at least two hours until the mass hardens.
5 Make small balls with a spoon and place on a tray lined with baking paper.
Alternatively, sprinkle small balloons with a diameter of 3 cm. Freeze for about two hours.
6 Heat the oven to 190 degrees.
7 Prepare two bowls - one with sugar and one with powdered sugar.
Take the chocolate balls out of the freezer and coat the balloons with plain sugar, then roll them in the powdered sugar. Arrange on a baking tray lined with baking paper with spaces between them.
8 Bake for 5-6 minutes until the cookies puff up and crack and get a snowy look.
Be careful not to overbake
- the cookies are still very soft at the end of baking, but they will harden out of the oven.
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