Orange shortbread crescents

Orange shortbread crescents

Total: 2 hr 34 min. | Active: 40 min.
vegetarian
Nutritional value / piece: 89 kcal
, Fat: 5 g
, Carbohydrate: 9 g
, Protein: 1 g

Ingredients

40 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortbreads

250 g white flour
1 organic lemon, use only ½ of grated zest
1 pinch salt
175 g butter, cold, cut into pieces
50 g candied orange peel
1 egg white
75 g icing sugar
¼ tsp vanilla paste

Chocolate-coated tips

1 bag dark cake icing, melted
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How it's done

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Shortbreads

Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the orange peel, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.

Crescents

Shape the dough, in batches, into rolls the width of your finger, cut into pieces approx. 3 cm long. Shape into crescents and place on two baking trays lined with baking paper.

Bake

Bake each tray for approx. 12 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Chocolate-coated tips

Pour the icing into a bowl. Dip one end of each crescent into the icing, all the excess to drip off then place on a rack, then on baking paper. Cover and chill for approx. 30 mins.

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