By Silvana Franco
Takes 10 minutes to make and 10-13 minutes to cook
175g unsalted butter, at room temperature
150g golden caster sugar
Finely grated zest of 1 large orange
2 large free-range egg yolks
50g ground almonds
50g plain chocolate, chopped
50g white chocolate, chopped
225g self-raising flour
2 tbsp milk, for brushing
1. Preheat the oven to 190°C/fan170°C/gas 5. Put the butter and sugar in a bowl and beat with an electric whisk until creamy.
2. Stir in the orange zest, egg yolks, almonds, plain and white chocolate and flour. Mix well, then shape into 12 equal-sized balls.
3. Place on a non-stick baking tray, spaced well apart, then flatten each ball. Brush with milk and bake for 5 minutes. Remove from the oven, then using a chopstick or the handle of a wooden spoon, make a hole in the centre of each. Return to the oven for 5-8 minutes, until set and golden.
4. Leave to firm up for 5 minutes then put on a wire rack and cool completely. Pack into a box or wrap in foil to take to a party.
Per cookie: 301kcals, 18.1g fat (9.9g saturated), 3.7g protein, 32.8g carbs, 17.8g sugar, 0.2g salt