Place the chocolate in a saucepan and heat very slowly. If you have an induction cooktop use heat setting level 1 to 2 otherwise use the ‘bain-marie’ method for gas and electric ceramic cooktops.
Dip the biscuits into the chocolate to decorate.
Biscuit
Ingredients
1 1/2 cups (225g) plain flour
1/2 teaspoons baking powder
1/2 cup (40g) almond meal
90g salted butter (room temperature)
80g caster sugar
Grated zest of 1 orange
1 teaspoon vanilla extract
2 eggs
Method
Preheat the oven to 180°C on fan forced function
Line a baking tray with baking paper
Combine the flour, baking powder and almond meal in a bowl
In a separate bowl, beat butter and sugar with electric beaters until thick and pale
Beat in orange zest, vanilla and 1 egg, then stir in the flour mixture until well combined
Divide the dough into 24 pieces
Roll each piece into a ball (by hand)
Place each ball on the workbench and gently press (using the back of the fork)
Transfer to the baking tray as you go
Beat remaining egg with 1 tablespoon of water and use this to lightly glaze biscuits
Bake for 10 to 12 minutes until the biscuits feel firm to touch but are still pale
Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely
