Sorry for the longer than expected delay, but it’s been a really busy week phasing back into the semester. Fortunately I found some time tonight to bake. I had been keeping my eyes open for blood oranges for quite some time, and finally found some the other day. All that was left was to decide what to make. Not having a whole lot of time this weekend I decided to go for something simple, chocolate and almond cookies with blood orange curd filling. For the cookie base I decided to go with a shortbread base, with mini-chocolate chips mixed in.
I thought these cookies were good, but a little gooey. The shortbread was very crispy, and so the filling tends to squirt out when you bite down. The filling was good, but not the strongest blood orange flavor in the world, I think one of the oranges I used was a little on the weak side. UPDATED: these cookies taste a lot better if you store them in the fridge for awhile, the curd stays firmer, and so doesn't squeeze out when you bite, and the flavors mingle better.
Almond Chocolate-Chip Shortbread
Makes 40 Sandwiches (80 cookies)
1-1/2 cups (3 sticks) unsalted butter, softend
1 cup confectioners' sugar
2 tablespoons granulated sugar
1/4 teaspoon salt1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds (I ground about ¾ of a cup of whole, blanched almonds to get this amount)
3 cups unbleached all-purpose flour
5. Bake for 10-13 minutes, or until the edges are just turning golden. Remove from the oven and let cool on the cookie sheets
Blood Orange Curd½ cup blood orange juice
1. In the bowl of a double boiler over medium-high heat, mix all ingredients except for the butter. Whisk constantly until the mixture thickens and the whisk begins to leave a trail (175 degrees on a candy thermometer)
2. Remove from heat and quickly whisk in the butter.
3. Pour the curd into a bowl or baking dish, and press plastic wrap onto the surface. Place into the fridge and refrigerate until it has firmed up.
4. Once the curd is firm, place 1-2 tsp of curd onto the bottom of one cookie, and sandwich with another. Store in an airtight container in a refrigerator.