Orange and Nut Biscuits
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
50
- For the dough
- ⅘ cup ground Brazil nut
- 3 cups all-purpose flour
- ½ tsp Gingerbread spice (see Hints)
- ⅔ cup sugar
- 1 egg
- ¾ cup soft butter (chopped)
- all-purpose flour (for the work surface)
- For the filling and to decorate
- 3 ozs Marmalade
- 1 ¾ cups powdered sugar
- 1 Tbsp Orange liqueur
- 1 Tbsp Orange juice
- 1 Tbsp unwaxed Orange zest
- 0.333 cup sugar
Product recommendation
To make the gingerbread spice simply mix together
100 g ground cinnamon
75 g ground cloves
50 g ground nutmeg
75 g ground ginger
125 g ground fennel seeds
125 g ground coriander seeds
125 g aniseed
Preparation steps
1.
To make the dough, mix the nuts, flour, gingerbread spice and sugar in a bowl with a pinch of salt. Add the egg and the butter and knead until smooth. Wrap in cling film and chill for at least 2 hours in the fridge.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray (or two) with grease-proof paper.
3.
Roll out the dough on a floured work surface approx. 4 mm think. Cut out various different sized droplet shapes and place on the baking tray(s). Bake for around 10 minutes until golden brown. Then remove the paper from the baking tray and leave to cool.
4.
To make the filling, heat the marmalade and brush onto the bottoms of the biscuits. Place biscuits of the same size on top of each other to create sandwich biscuits.
5.
To make the glaze, mix the icing sugar, liquer and juice together to create a thick mixture. Transfer to a freezer bag with a tiny corner cut off and pipe the icing onto the biscuits in stripes.
6.
Mix together the orange zest and the sugar and sprinkle onto the biscuits. Leave to dry. The biscuits will keep for a few months in an air-tight container.
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