White chocolate and orange cookies
150g white chocolate, chopped 375g plain flour, plus extra for dusting 180g caster sugar 80g ground almonds zest of one orange: 1 tsp finely grated, the rest pared into thin strips 275g butter, chopped, plus 1 tbsp 1 large egg 1 tsp vanilla extract 150ml double cream 3 tbsp hazelnuts, chopped 3 tbsp whole almonds, chopped In a mixing bowl, mix together the flour, sugar, ground almonds and grated orange zest. Create a well in the middle and place 275g butter around the well. Crack the egg into the well and add the vanilla extract. Cut the ingredients together from the edge of the bowl to the middle so breadcrumb-like pieces are formed. Working quickly, knead into a smooth dough and shape into a ball. Wrap in cling film and leave to chill for 30 mins. Preheat the oven to 180°C/gas mark 4 and line two large baking trays with greaseproof paper. On a lightly floured work surface, roll out the dough to approximately 1cm in thickness. Cut out circles of dough with a small round cookie cutter. Arrange on the baking trays, spaced apart. Make a shallow thumb imprint in each cookie. Bake for 15-20 mins until cracked and pale golden at the edges. Remove from the oven and leave on wire racks to cool. To decorate, combine the chocolate, cream and 1 tbsp of butter in a heatproof bowl. Set it over a half-filled saucepan of simmering water, stirring the mixture until smooth. Remove from the heat and let cool to room temperature. Spoon the mix into a piping bag fitted with a round nozzle and leave to chill. Once the biscuits are cool, pipe the white chocolate mixture on top. Sprinkle with the chopped nuts and strips of orange zest before serving.