1 1/2 cups all purpose flour

3/8 tsp. baking powder

1/8 tsp. salt

1 1/2 oz dark chocolate, chopped fine

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

2 eggs, separated (save whites for later!)

1 1/2 tsp. vanilla extract

3 tsp. orange zest, finely grated

3 tsp. Dutch processed cocoa powder, sifted

Melt chocolate (not cocoa!) over a hot water bath. In a mixing bowl, combine butter and sugar and beat on medium speed until smooth, about 3 minutes. Add egg yolks and vanilla and beat on low speed until blended.

Add flour, baking powder, salt and mix until well incorporated.

Remove half of dough, place in a separate bowl and incorporate orange zest. Add melted chocolate, and cocoa powder to the dough in the mixer and mix on low speed until blended completely.

Separately wrap each dough in plastic, forming a square, and refrigerate for 30 minutes until firm.

Preheat oven to 350 F.

Work with each dough separately, rolling between sheets of parchment or wax paper until you have 1/8 inch thick rectangles. (Pop the doughs in the refrigerator if they become soft and difficult to work with!)

Remove the parchment from the tops of each dough and brush the top of the chocolate dough with the lightly beaten egg white.

Flip the chocolate dough onto the orange dough and press the doughs together. Peel off the top piece of parchment. Trim the long ends evenly. Roll the two pieces together into a long log, removing the parchment as you go. Press the seam together gently so as to not misshape the log.

Cover in plastic wrap and freeze 15 minutes. Slice log into 1/4 inch rounds, placing 1 inch apart on parchment lined baking sheets. Bake 8-12 minutes or until the edges begin to turn lightly golden. Allow to cool on baking sheets for 5 minutes, then transfer to cooling racks. Yields 3 dozen.