Almond and blood orange biscuits

Almond and blood orange biscuits

Total: 1 hr 40 Min. | Active: 20 Min.
Nutritional value / piece: 57 kcal
, Fat: 3 g
, Carbohydrate: 5 g
, Protein: 1 g


65 pieces


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


275g light spelt flour or white flour
1 organic orange (e.g. blood orange), grated zest and 2 tbsp of juice set aside
1pinch salt
175g butter, cut into pieces, cold
100g almonds, coarsely chopped
1 fresh egg white
75g icing sugar


100g icing sugar
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How it's done


Mix the flour, orange zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then mix in the almonds. Beat the egg white and icing sugar, add to the bowl, mix quickly to form a soft dough, flatten a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough between a cut-open plastic bag to a thickness of approx. 5 mm, cut into approx. 3 x 4 cm rectangles, place on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.


Mix the icing sugar with as much of the reserved blood orange juice as it takes to produce a thick icing. Dip the cookies halfway into the icing, leave to dry on a rack.

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