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Orange and Almond Cookies

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Orange and Almond Cookies
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
0
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Ingredients

for
40
Ingredients
1 ½ ounces
¾ cup
soft butter
1 cup
1
1 teaspoon
Orange peel (from an untreated orange)
2 ¾ cups
1 pinch
cup
blanched Almond flour
For the icing
3 ½ ounces
Nougat Chocolate
1 tablespoon
Candied orange pieces (to garnish)
For the filling
3 ½ ounces
4 teaspoons

Preparation steps

1.
Chop the candied peel very finely and mix with the grated orange peel. Cream the butter and icing sugar until light and fluffy, then beat in the egg. Add the orange peel mixture, flour, salt and ground almonds and work to a smooth dough. Wrap in aluminium foil and chill for 30 minutes. Preheat the oven to 180°C (160°C with fan). Dust a work surface with flour and roll out the dough to a thickness of approximately 3 mm. Cut out oval biscuits 3-4 cm in diameter. Place on a baking tray lined with baking parchment and bake in the preheated oven for 15-18 minutes, until lightly browned. Break the nougat chocolate into small pieces and melt in a bain-marie with the oil, stirring. Mix the marmalade with the orange liqueur, coat the undersides of the biscuits with the marmalade and sandwich the biscuits together in twos. Dip the biscuits in the melted chocolate and decorate with pieces of candied orange. Leave to dry on a cake rack for about 2 hours. Store in a wide container in a cool, dry place.