Name: Almond and Orange Cookies with Frozen Yogurt
Yield: 4 servings
Ingredients: 100 g chopped almond; 100 g flour; 250 g sugar; 100 g butter (softened); 45 ml orange juice; grated orange peel; yogurt gelatin; Greek yogurt; yogurt jelly; Peach soup; peaches; a syrup made with .. weight sugar = weight water

Almond and Orange Cookies with Frozen Yogurt

Crispy cookies with chopped almonds and a slight hint of orange, perfectly accompanied by a smooth and refreshing frozen yogurt.

Ingredients

Servings:

Ingredients

100 gchopped almond
100 gflour
250 gsugar
100 gbutter (softened)
45 mlorange juice
grated orange peel
yogurt gelatin
Greek yogurt
yogurt jelly
Peach soup
peaches
a syrup made with .. weight sugar = weight water

Nutritional Information

Per Serving (Approx.)

Calories

517 kcal

Protein

3 g

Fat

21 g

Carbohydrates

83 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Cookies

Crush the almonds using the mortar until you achieve a consistent texture, but not too fine.
Leave the butter at room temperature until it reaches a soft, spreadable texture; this may take about 30 minutes, depending on the room's temperature.
Mix and knead all the ingredients until obtaining a homogeneous and lump-free dough.
Let the dough rest in the refrigerator for 45 minutes to allow it to firm up.
Preheat the oven to 180ºC for about 10 minutes to ensure it reaches the ideal temperature.
Roll out the dough between two sheets of parchment paper until you achieve a thin sheet, approximately 2 mm thick.
Place the entire sheet in the oven between the two sheets of parchment paper (with the dough in between). It is important to bake the sheet of dough whole, NOT cut into individual portions, because the sugar could seep out and caramelize between the individual cookies, making them break when you try to separate them.
Bake in the oven at 180 ºC for 10 minutes. Once cooled, cut the sheet into irregular portions according to your preference.

Peach Soup

Peel and dice the peaches into small cubes, ensuring that they are all of a similar size for even cooking.
Prepare a syrup by placing equal measures of sugar and water in a saucepan over medium heat. When the syrup starts to boil vigorously, add the diced peaches and let them cook for about 5-7 minutes until they are tender.
Blend the mixture using an immersion blender until you achieve a smooth texture. Allow it to cool to room temperature, and once cooled, place it in the fridge for at least 1 hour before serving.

Presentation

Spread a thin layer of yogurt at the bottom of the plate, ensuring it is evenly distributed.
Carefully place a scoop of yogurt ice cream on top of the yogurt, making sure it is centered.
Gently insert a piece of cookie into the yogurt ice cream so that it remains stable.
Around the preparation, add a little peach syrup and distribute small peach cubes evenly, creating an appealing presentation.

Recommendations & Tricks

To achieve a perfectly crispy crust, let the cookie dough rest in the refrigerator for at least 30 minutes before cutting and baking.
Lightly toast the chopped almonds before adding them to the dough; this will intensify their flavor in the cookies.
Serve the cookies with a generous scoop of frozen yogurt on top just before serving to keep the yogurt's texture fresh and contrast with the warmth of the cookies.