Italian Chocolate Sandwich Cookies
Ingredients
For the cookies:
- ⅔ cup grass-fed butter softened to room temperature
- ½ cup erythritol sweetener
- 1 large egg at room temperature
- 1 egg white at room temperature
- 1 t vanilla extract
- Zest from 1 orange
- 1½ cups finely ground almond flour
- ¼ t xanthan gum
- ⅛ t sea salt
For the filling:
- 2½ oz unsweetened dark chocolate
- ¼ cup heavy cream
- 2-3 drops orange extract
Instructions
Make the cookies:
- In a large bowl, add the butter and erythritol sweetener. With an electric mixer, beat the mixture for 2 to 3 minutes, until fluffy. Add the egg, egg white, vanilla, and orange zest, and whisk well. Beat in the almond flour, xanthan gum, and sea salt, at low speed.
- The dough will be sticky. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. Place the dough between 2 sheets of parchment paper. With a rolling pin, roll the dough about ⅛ to ¼ inch thick. With a 2-inch oval or round cookie cutter, cut the cookies.
- Transfer the cookies to the prepared baking sheet. Bake for 9 to 10 minutes, until the cookies are slightly brown around the edges. Allow the cookies to cool for 5 minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely
Make the filling:
- In the top of a double boiler, melt the dark chocolate. Transfer the melted chocolate to a bowl.
- Add the heavy cream and orange extract and whisk until combined.
- Spread the filling over 1 cookie. Top with another cookie to make a cookie sandwich. Repeat with all the remaining cookies and filling. Let sit for the filling to cool completely before serving.
Nutrition
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