In a large mixing bowl, add 110g of softened unsalted butter, 35g powdered sugar, and the zest of 1½ oranges (about 1 tbsp).
Beat this together using a spoon, spatula, or hand mixer until light, creamy, and smooth.
Add the dry ingredients – 240g all-purpose flour, 60g chopped dark chocolate, 30g chopped almonds, and 1 tsp orange or vanilla extract.
Use a spatula or your hands to bring everything together into a soft dough. Don’t overmix – just combine until it holds.
Cover the dough with plastic wrap or a lid and refrigerate for 20 minutes. This helps the dough firm up and prevents spreading too much.
Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
Shape the dough into small balls (about 1-inch), gently flatten each one, and place them on the tray with a little space between each (they won’t spread a lot).
Bake for 10–12 minutes or until the edges look set and the bottoms are lightly golden. Don’t overbake – they’ll firm up as they cool.
Cool the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
