CHOCOLATE ORANGE LOLITA COOKIES

1 1/4 C flour
12 oz bittersweet chocolate chopped
2 ounces butter
2 large eggs
1/2 C almond flour
1/2 C Grand Marnier or other orange liqueur
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs. granulated sugar
zest of an orange

For rolling the cookies:

1 Cup confectioners sugar
1/2 cup granulated sugar

Sift together flour, baking powder, and salt. Add the almond flour. On a heat resistant, over a saucepan of simmering water, melt the chocolate with the butter, stirring until smooth. Lightly whisk together eggs, liqueur, orange zest and granulated sugar in another bowl. Stir in flour mixture and chocolate. The batter will feel pretty soft at this point. Cover the bowl with plastic wrap and chill until firm, at least 2 hours.
Preheat oven to 350°F.
Sift confectioners sugar onto a large bowl and place granulated sugar in another one. Using a small cookie scoop or a spoon drop the dough into the granulated sugar bowl and roll into a small ball then on the confectioners sugar to generously coat. Arrange balls 2" apart on baking sheets lined with parchment paper and bake in just until puffed and cracked but centers are still a bit soft, 10-12 minutes. DO NOT OVERBAKE. Transfer to racks to cool.

YASMIN'S FRENCH TOAST RECIPE

FRENCH TOAST (SERVES 4)
3/4 cup half and half
3 eggs
2 T maple syrup
1 teaspoon vanilla
1 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/4 teaspoon salt

4- 1-inch-thick slices bread, such as challah, brioche, preferably day-old
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons canola oil
Powdered sugar
Pure Maple syrup, ( preferably Grade A)
Whisk first 9 ingredients in medium bowl, cover and leave in the refrigerator overnight. When ready to use, place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak only for a couple of minutes and turn slices over; soak 1 more minute until coated but make sure not to oversoak the slices ... Preheat the oven to 250°. Place a wire rack on a baking sheet, and set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Sift a little powdered sugar over the French toast. Serve warm with maple syrup.