These zesty, spiced cookies are perfect for dessert and with morning coffee or tea. Developed by Guittard pastry chef Josh Johnson.
200g unsalted butter
105g granulated sugar
21g egg yolks
1 whole orange, zested
260g pastry flour
2.5g ground cloves
40g poppy seeds
200g Guittard 63% Extra Dark Baking Chips
Orange Sugar:
1 whole orange, zested
85g granulated sugar
Mix together sugar and orange zest, and chill for overnight.
In a mixing bowl blend the butter with the granulated sugar. Add the egg yolks and orange zest, scraping the sides to make sure all zest is incorporated. Add all the dry ingredients. Scrape then mix to form dough. Roll into a log and chill the dough in the refrigerator for a few hours. Remove the chilled dough, and gently roll the log into the orange sugar. Cut into 3/16 inch slices. Bake at 340° F for 15 minutes.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-poppy-seed-orange-cookies