Ingredients
Hint:
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
Bake
How it's done
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.
Shape
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
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.
| 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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