Hazelnut, orange and chocolate biscuits

Wasn't sure whether to post this, since I'm now writing a cook book (of sorts...) and wondered whether I should keep the new recipes to myself....but this is too yummy not to share, and quite similar to my previous biscuit recipes so here it is:

70g melted butter
mix in: 30-50g sugar (to taste)
100g ground almonds
1 egg yolk
15g chopped roasted hazelnuts
1 tsp orange essence
25g dark chocolate chips
1/2 tsp gluten-free baking powder

mix it all together - it should form one big lump or ball in your bowl once thoroughly mixed. Divide into 16 equal sized bits, roll into balls and place on a greased and lined baking tray. I don't squish these at all, just leave them as balls:

Bake in a prewarmed oven at 160C (325F/GM3) for 20 minutes. Allow to cool on the tray before removing. Keep these in an airtight container and they keep for a couple of days then go soggy (they're still nice, but not as crunchy) ... saying that, they don't last that long in this house anyway....

The "Its-almost-like Tiffin" Cake

Blitz the following in a food processor until small pieces:
110g chocolate (70-90% cocoa)
100g chopped roasted hazelnuts
120g walnut pieces

Then add 75-100g sugar (depending on taste)
1 tbsp honey
1/2 an orange-worth of finely chopped orange peel
30ml brandy/cointreau
3 eggs
cinnamon, nutmeg and ground cloves to taste
1/2 tsp each of vanilla essence & orange essence

Optional: can add chopped cherries and dates too.

Mix well and pack into a large round tin.
Bake at 180C for around 40 minutes then allow to cool.

For the topping melt:
100g 70% chocolate
100g butter
Add cream and mixed spice to taste,

add to base and leave to set in the fridge.

Chocolate and Cointreau Cake

50g Maya Gold chocolate (Green and Blacks)
50g 70-85% cocoa chocolate

break into pieces and melt together with 100g butter (either in a glass bowl over simmering water or in the microwave)

mix in:
3 eggs
2 tbsp Cointreau
100g ground almonds
75-100g sugar (depends how sweet you want it! Can use less)

Mix together and divide into two round, greased and lined tins
Cook for 20-25 mins at 180C
Allow to cool thoroughly before icing
It will be flat. Don't worry.

Topping and middle:
50g Maya Gold
50g 70-85% cocoa chocolate
100g butter
melt and add 2 tbsp Cointreau
Mix well. Allow to cool until correct consistency, stirring occasionally. Can put in fridge (or even freezer) to speed up the process!

Use about 1/3rd to sandwich the two cakes together, then use remainder to cover top and most of side. Hmmmmm

Time for some cake!

Possibly the best brownie recipe ever, and it just happens to be gluten-free.
Everyone likes these (well, actually I have heard one person didn't - ???)

Melt 100g butter with 100g of chocolate (70% cocoa, or 50:50 70% cocoa: Green and Black's Maya Gold chocolate). Add 100g ground almonds, 75-150g sugar (depends on how sweet you want them), 2 eggs, 1 tsp baking powder, 1 tsp vanilla essence and a generous pinch of salt. Mix well. Pour into a greased and lined square tin, bake for 30 minutes at 180 degrees C. Cut into squares straight out of the oven.

Options: you can reduce the amount of sugar, but too much lower and the crispy top will disappear.
Maya Gold chocolate makes this extra special, mix 50:50 with the 70% cocoa chocolate
You can also add walnut pieces - mmmmm.