Almond and blood orange biscuits

Almond and blood orange biscuits

Total: 1 hr 40 min. | Active: 20 min.
vegetarian

Ingredients

for 65 pieces

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

How it's done

Dough

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.

Glaze

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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