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Ingredients
- 1/2 cup fresh oregano leaf, chopped or 1/8 cup dried
- 1/2 cup (120ml) Madiera wine
- 1/2 cup (48g) almond meal
- 1/2 cup + 2 tablespoons (78g) all-purpose organic flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons organic unsalted butter
- 12 ounces semisweet chocolate, chopped
- 1 cup (200g) divided organic granulated sugar
- 3 organic eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, milk chocolate
- 1/2 cup orgainc powdered sugar, sifted
Units:
Instructions
- Prepare decoction of oregano and Madeira wine. Place oregano into small saucepan, pour in Madeira and bring to simmer over medium low heat. Cover leaving lid ajar and simmer for 5 minutes. Remove from heat, cover tightly and allow to steep for 40 minutes until cool.
- You can make this ahead and store it, refrigerated in a glass jar.
- In small mixing bowl combine almond meal, flour, baking powder, cinnamon, and salt. Whisk lightly and set aside.
- In medium glass mixing bowl, melt butter in microwave for 1 minute. Add chopped chocolate and stir until melted. Add oregano and Madeira mixture, stirring to combine.
- In large mixing bowl, combine sugar and eggs and beat with whisk until thick and pale yellow, this can also be done on medium high speed in an electric mixer.
- Add vanilla and chocolate oregano mixture, stirring by hand to combine.
- Gradually fold in flour mixture until incorporated. Stir in chocolate chips.
- Cover bowl with plastic wrap and refrigerate overnight.
- When ready to bake, preheat oven to 325 degrees Fahrenheit.
- Combine ½ cup granulated sugar and ½ cup sifted powdered sugar in small bowl. Roll batter by the teaspoonful into small balls and then roll in sugars to coat.
- Place on ungreased baking sheets approximately 1 inch apart. Bake for 16-19 minutes until appear crisp and a bit cracked on the tops.
- Cool on pan for 5 minutes, then remove to wire racks and cool completely.
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