-
1
Line a baking dish with parchment paper.
-
2
In a small bowl whisk together the flour, baking powder and salt. Set aside.
-
3
Melt 1/2 C of chocolate using the double-boiler method or in the microwave. While still hot, stir in espresso powder. Set aside to cool.
-
4
In the bowl of a stand mixer cream together the sugar and butter until fluffy.
-
5
Slowly add whisked dry ingredients and mix until combined. Stir in the melted chocolate, and apple sauce.
-
6
Finally stir in the reserved chocolate chips and toasted almonds
-
7
Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula
-
8
Preheat oven to 350 degrees F. and line three baking sheets with parchment paper.
-
9
Place in the fridge for 20-30 minutes, or until firm enough to handle without it sticking to your fingers.
-
10
Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into equal pieces.
-
11
Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheets.
-
12
Insert into the oven and bake for 12(chewy)-15(crispy)minutes. Or until the surface is just set, but still plenty soft when gently pressed in the middle.
-
13
Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.
-
14
Microwave or double boil to melt white chocolate. After melting at this point of time add 2 drops of orange essence. Once the cookies are cold enough, apply melted white chocolate with a help of a butter knife,on one layer and sandwich it with other. Put it right in the fridge or set aside, to harden chocolate filling. Enjoy!!
