Provided by: Chef Florian Bellanger
1 1/2 cups cake flour
1/2 cup granulated sugar
1/4 cup cocoa powder
1/3 cup almond flour
1/4 teaspoon fine salt
4 ounces plus 2 tablespoons unsalted butter at room temperature
2 egg yolks
1 1/2 cups of confectioners' sugar, sifted
Zest of 1 orange, grated
1/4 cup fresh orange juice
Beat flour, sugar, cocoa powder, almond flour, and salt in the bowl of a mixer fitted with the paddle attachment until combined. Add the butter in chunks, one at a time, while running the machine on low, until the mixture becomes sandy. Add the egg yolks and 2 tablespoons water, and mix until combined. Form it into a ball, cut in half, wrap each half in plastic, and chill for 2 to 3 hours until the dough is firm.
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper. Sprinkle your work surface and rolling pin with flour, and roll out the dough in batches to a thickness of 1/3 inch. Cut out the cookies with a shooting-star- or star-shaped cutter, dipping the cutter in flour if it sticks. Place on cookie sheets and bake for 10 to 15 minutes. Transfer to a rack.
When cookies have cooled to room temperature, spread the orange icing (recipe below) over the top of each with a spatula.
Blend sifted sugar and zest in a mixing bowl. Whisk in the orange juice. Cover with plastic wrap, and set aside.