-
1
For the Florentine cookies, mix sugar, egg whites and zest until smooth.
-
2
Add almonds and stir well. Place small mounds of dough onto baking sheets lined with parchment paper.
-
3
Flatten with a fork until cookie is as thin as possible.
-
4
Bake in a preheated oven at 180u00b0C (approximately 350u00b0F) until brown, for about 15 minutes, depending on size.
-
5
Let cookies cool completely before removing from baking sheet, to avoid breaking.
-
6
For the pudding, in a saucepan, heat 2 cups of milk, orange zest and half of the sugar.
-
7
In another bowl, mix remaining sugar, egg, egg yolks and remaining milk and beat very well with electric mixer.
-
8
Add cocoa and cornstarch and mix until all ingredients are incorporated.
-
9
Tip: For best results, use a food processor.
-
10
Gradually whisk hot milk into chocolate mixture and cook over medium heat, stirring constantly.
-
11
Do not allow to boil. Cook until mixture thickens.
-
12
Remove from heat and stir in the chocolate pieces, butter and liqueur.
-
13
Stir well until pudding is soft, uniform and a shiny.
-
14
Tip: Use food processor to blend, if needed. Place pudding in small bowls.
-
15
Refrigerate until well-chilled and pudding is set. Serve with Florentine cookies.
