for 80 pieces

150 g	Betty Bossi Backmehl
150 g	sugar
½ tsp	baking powder (Dr. Oetker)
¼ tsp	salt
1 parcel	vanilla sugar (Dr. Oetker)
1	organic orange, use half of grated zest
100 g	white chocolate, finely chopped
200 g	flaked almonds
100 g	butter, melted
1 dl	milk
3	eggs

2 parcel	dark cake icing (Betty Bossi)
50 g	coconut flakes

How it's done

In a bowl, mix the flour with all the other ingredients up to and including the almonds. Whisk the butter, milk and eggs, add to the mixture, mix until smooth, transfer to a square springform pan (approx. 24 cm, base lined with baking paper, sides greased).

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool a little, remove the tin frame, allow to cool completely on a cooling rack, cut into approx. 2 cm cubes.

Melt the glaze as per the instructions on the packet. Stick a fork into the squares and dip them in the glaze. Pour the coconut flakes onto a plate and roll the squares in the coconut straight away, leave to dry on a cooling rack.

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