Orangines
Orangines
Ingredients
Orangines
- 250 g butter, softened
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1 egg, at room temperature
- 2 1/2 cups plain flour
- 1/2 cup cornflour
- 1/2 cup (75g) whole blanched almonds, toasted
- 1/2 cup (55g) finely chopped candied orange peel
- 1 tbsp milk
- 2 tbsp caster sugar
Steps
Orangines
- Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add in egg; beat until well combined.
- Sift flour and cornflour over butter mixture; add almonds and orange peel. Mix well, until dough is smooth. Add milk as needed. Roll into a ball; wrap in plastic wrap. Refrigerate 30 minutes.
- Preheat oven to 180°C. Line two baking trays with baking paper.
- Roll out dough between two sheets of baking paper to 3mm thickness. Using a 6cm fluted biscuit cutter, cut out rounds. Arrange rounds on trays; sprinkle with sugar.
- Bake 10-12 minutes, until light golden. Cool for 3 minutes on trays before removing to wire racks to cool completely.