Marmalade-filled orange Mailänderli biscuits dipped in chocolate

Marmalade-filled orange Mailänderli biscuits dipped in chocolate

Total: 3 hr 12 min. | Active: 1 hr
Nutritional value / piece: 114 kcal
, Fat: 6 g
, Carbohydrate: 14 g
, Protein: 2 g


30 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

Biscuit dough

125 g butter, soft
125 g cane sugar
1 pinch salt
1 fresh egg
1 organic orange, use grated zest only
250 g white flour or light spelt flour

To shape

1 egg yolk
2 tbsp milk

To fill/decorate

5 tbsp orange jam
1 parcel dark cake icing (approx. 135 g)
1 organic orange, use grated zest only
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How it's done

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Biscuit dough

Place the butter in a bowl, mix in the sugar and salt. Add the egg and beat until the mixture becomes lighter in colour. Add the orange zest and flour, mix using a wooden spoon to form a dough, flatten a little. Cover the dough and chill for approx. 2 hrs.

To shape

On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out stars using a biscuit cutter and place on a baking tray lined with baking paper. Whisk together the egg yolk and milk thoroughly, then brush the biscuits with the egg wash.

To bake:

Approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

To fill/decorate

Spread marmalade on to half of the biscuits. Place the remaining biscuits on top, press down. Melt the cake icing in a bain-marie or microwave, dip the biscuits into the icing so that they are half covered, place on a wire rack, sprinkle with orange zest and leave to dry.

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