Orange finger biscuits

Orange finger biscuits

Total: 2 hr 10 Min. | Active: 40 Min.
Nutritional value / piece: 52 kcal
, Fat: 4 g
, Carbohydrate: 4 g
, Protein: 1 g


80 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

250 g butter, soft
125 g icing sugar
1 tsp vanilla sugar
2 pinches salt
2 organic oranges, used grated zest only
300 g white flour
150 g ground almonds
50 g candied orange peel, finely chopped
4 baking paper


2 tbsp icing sugar
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How it's done

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Combine the butter, sugar, vanilla sugar and salt in a bowl and mix well. Add the orange zest. Combine the flour, almonds and orange peel, add to the mixture, mix to form a dough, flatten slightly. Cover and chill for approx. 15 mins. Divide the dough in half. Roll out the two halves separately between 2 sheets of baking paper to approx. 1 cm thick, refrigerate for approx. 1 hr.


Remove the upper sheet, cut the dough into fingers (approx. 1 x 6 cm), transfer to two baking trays lined with baking paper, leaving plenty of room between each biscuit.


Bake each tray for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.

Good to know
Storage: Bake the orange sticks approx. 2 weeks in advance and keep in an airtight container in a cool, dry places.

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