confectioners’ sugar at medium speed until
smooth and creamy, 2 to 3 minutes. Add egg
yolk, beating until combined. Add orange zest
and 1 tablespoon (15 grams) orange liqueur,
beating until combined.
- In a medium bowl, whisk together fl ours, salt,
and peppercorn. Add fl our mixture to butter
mixture, and beat just until combined. Add
7 ounces (200 grams) chocolate, beating until
combined. - Divide dough in half (about 420 grams
each), and roll each half into a log (1½ inches
wide and 12 inches long). Wrap tightly in plastic
wrap, and freeze for 45 minutes. Transfer
dough to refrigerator. - Preheat oven to 350°F (180°C). Line
2 baking sheets with parchment paper. - Place sparkling sugar on a piece of parchment
paper. Roll each log in sugar to coat completely.
Working with 1 log at a time (keep remaining log
in refrigerator), cut log into ½-inch-thick slices
and place on prepared pans. - Bake, one batch at a time, 12 to 14 minutes.
Let cool on pans for 10 minutes. Remove from
pans, and let cool completely on wire racks. - In a small heatproof bowl, place remaining
3.5 ounces (100 grams) chocolate. In a
small saucepan, heat cream until simmering.
Pour over chocolate, and let stand for 1
minute. Slowly stir together until smooth.
Stir in remaining 1 teaspoon (5 grams) orange
liqueur. Let cool slightly. Using a spoon, drizzle
chocolate onto cookies.
*I used Cointreau.
Note: Sichuan peppercorn is available at most
specialty food stores or online. You can also use
1 teaspoon (2 grams) fi nely ground black pepper.
Chocolate Chunk Orange
Shortbread with Sichuan Peppercorns