Orange-Chocolate Almond Delights: Brussels Cookie Sandwiches

Brussels Cookies 🍪

Cook Time: 12 minutes
Prep Time: 30 minutes
Total Time: 42 minutes
Servings: 12
Yield: 24 cookies

Description:

These Brussels Cookies are a delightful gourmet treat, perfect for a dinner party or a festive holiday gathering. They offer a subtle hint of orange, adding a touch of citrusy brightness to every bite. However, if you prefer a classic chocolate flavor, feel free to omit the orange zest. These European-inspired cookies are sure to impress with their rich flavors and delicate texture.

Recipe Category:

Dessert 🍰

Keywords:

Cookie & Brownie, Oranges, Citrus, Fruit, Belgian, European, Christmas, Mixer, < 60 Mins, Oven, Small Appliance

Ingredients:

Quantity	Ingredient
3/4 cup	Flour
1/4 tsp	Baking soda
1/4 tsp	Cream of tartar
8 tbsp	Unsalted butter
3/4 cup	Sugar
1/2 tsp	Vanilla extract
1/2 tsp	Orange zest
1/4 cup	Quick-cooking oats
2	Egg whites
1/2 cup	Almonds, chopped
1/4 cup	Semisweet chocolate
1	Bittersweet chocolate

Nutrition Facts (Per Serving):

Calories: 249.1
Total Fat: 17.2g
- Saturated Fat: 9g
Cholesterol: 20.4mg
Sodium: 59.2mg
Total Carbohydrate: 24.5g
- Dietary Fiber: 3g
- Sugar: 13g
Protein: 4.5g

Instructions:

Preheat oven to 350ºF (175ºC) and lightly grease baking sheets.
Prepare a pastry bag fitted with a 1/2 inch tip.
Sift together flour, baking soda, and cream of tartar in a bowl. Set aside.
Using a mixer on medium speed, cream together the butter, sugar, vanilla extract, and orange zest until light and fluffy, about 2 minutes.
Add egg whites and beat on medium-high speed until well blended, about 1 minute. Scrape down the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients, mixing by hand until fully combined.
Stir in chopped almonds and quick-cooking oats until evenly distributed throughout the dough.
Fill the prepared pastry bag with the cookie batter.
Pipe 2-inch long fingers or 2-inch round circles onto the prepared baking sheets, spacing them about 3 inches apart.
Bake in the preheated oven until the cookies are lightly golden with darker golden edges, about 12 minutes.
Using a spatula, immediately transfer the cookies to wire racks to cool completely.
Meanwhile, melt the semisweet and bittersweet chocolate together in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Once the cookies are completely cooled, turn half of them upside down.
Spread a small, thin layer of melted chocolate over the bottom half of each cookie.
Immediately place the remaining cookies on top of the chocolate-coated halves, pressing down gently to create sandwich cookies.
Refrigerate the assembled cookies for at least 1 hour to allow the chocolate to set.
Store the Brussels Cookies in an airtight container for up to 2 weeks. For longer storage, they can be frozen.