Crispy orange coins

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.8 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 50
  • 150 g Flour
  • 150 g ground almonds (without skin)
  • 40 g Cornstarch
  • 1 Organic Orange
  • 180 g soft butter
  • 120 g + 4 tablespoons fine sugar
  • 1⁄2 Tsp Salt
  • 1 TEASPOON Cinnamon
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Mix flour, almonds and starch. Wash the orange hot, dab dry and finely grate the peel. Squeeze half of it and measure about 1 tbsp. juice. Cream butter, 120 g sugar and 1⁄2 TL salt with the whisks of the mixer.

  2. 2

    Stir in orange juice and zest. Knead in flour mixture. Halve the dough, form each half into a roll of approx. 15 cm (approx. 5 cm Ø).

  3. 3

    Mix 4 tablespoons sugar with 1 teaspoon cinnamon. Roll the dough rolls in half of the cinnamon sugar and press it down a little bit. Wrap rolls in cling film and chill for about 1 hour.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Cut dough rolls into slices of approx. 1⁄2 cm width and place them on the baking trays.

  5. 5

    Bake orange thalers in a hot oven for 10-12 minutes. Then make a hole in the middle of the still hot biscuits with a punched spout (7 mm Ø). Leave to cool on the tray. Roll the cookie edges in the remaining cinnamon sugar again.

  6. 6

    The thalers stay in tin cans between parchment paper for 3-4 weeks.

Nutrition Facts

KCAL
80 kcal
CARBS
6 g
FATS
5 g
PROTEINS
1 g