Preparation
1-Preheat the oven 170°C fan / 375°F: Preheat the oven 170°C fan / 375°F / Gas 5.
2-Line two baking trays with baking paper: Line two baking trays with baking paper or a silicone mat.
3-Cookie dough: Cookie dough: In a small heatproof bowl, add the chopped chocolate and butter, then set over a pan of gently simmering water to create a double boiler. Stir occasionally until all the chocolate has melted. Remove the bowl from the heat and set it aside to cool a little.
4-In a large mixing bowl or a: In a large mixing bowl or a food mixer, whisk the eggs, sugars, and vanilla together until thick, pale & fluffy (the ribbon stage). Approximately 3-4 minutes on medium-high speed.
5-Continue mixing after the egg mixture has: Continue mixing after the egg mixture has thickened. Pour in the slightly cooled chocolate mixture and mix until nice and smooth.
6-Add the ground almonds, sift the flour,: Add the ground almonds, sift the flour, cocoa powder, baking powder and salt into the bowl. Using a spatula, gently mix until just combined, ensuring you get all the dough from the bottom of the bowl.
7-The mix will be quite wet, so: The mix will be quite wet, so place it in the fridge for 5 minutes to firm up just a little.
8-Shaping: Shaping: Use a one-tablespoon cookie scoop or teaspoon and place 9 cookies onto each of the prepared baking trays. Make sure to leave space between each cookie to allow for spreading while baking. (If you want to make larger cookies use a 2 tablespoon ice cream scoop and place 6 cookies on each tray.)
9-Baking: Baking: Bake the cookies for 7-8 minutes, preferably one tray at a time on the middle shelf of the oven. (If you are making larger cookies allow 9-10 minutes for baking.) Once baked, you can use a round biscuit cutter to mould the cookies into a round shape. They will be very soft so allow them to cool on the baking trays for at least 12 minutes before transferring to a wire rack to cool completely.
10-Chocolate ganache filling: Chocolate ganache filling: Add the cream to a small saucepan and bring to a boil. Place the chopped orange chocolate into a heatproof bowl and pour the hot cream over the chocolate, stir together until smooth. Cool the filling until thick enough to pipe and then pipe some filling onto one cookie and sandwich it together with another.