Horseshoe-shaped cookies

Instructions

In a bowl, we mix the flour with the baking powder.

In another bowl, we add the fast classic (margarine), powdered sugar, baker's ammonia and vanilla.

We mix it well with a spatula.

Then we continue mixing with a mixer until it becomes fluffy.

We scrape down the sides of the bowl with a spatula.

We add the egg and continue mixing with the mixer.

Then, we add the amaretto liqueur and orange zest.

We keep mixing with the mixer.

We gradually add the flour while mixing with the mixer on low speed, until the dough becomes too heavy for the mixer.

Then we continue with a spatula, after cleaning the mixer attachments, because the zest usually sticks there.

Finally, we continue to knead the dough by hand.

We should have a soft dough.

We let it rest for 10 minutes.

We prepare the flaked almonds.

We add the water and sugar to a small pitcher and stir until the sugar is fully dissolved.

We mix a little of it with the flaked almonds (not all of it, just enough to moisten them) and spread them on a plate.

We weigh the dough into small balls of 30 g each.

We shape the cookies into long and thin pieces and press them lightly onto the flaked almonds so they stick.

We place them on a baking tray lined with parchment paper and bend them slightly to form a horseshoe shape.

We bake them in a preheated oven at medium heat for 30–40 minutes.

We melt the chocolates in a double boiler and let them cool slightly until they're lukewarm.

We dip the ends of each cookie in chocolate, place them on a baking tray lined with parchment paper and put them in the fridge to set the first chocolate layer. Then we do the same for the second chocolate layer.

If you like, you can add a little sunflower oil to the chocolate, but be careful not to make it too runny.

You can use one type of chocolate. However, some chocolates, like strawberry chocolate, would go well with milk chocolate.