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Almond and blood orange biscuits
20 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 57
  • Fat about 3g
  • Carbohydrates about 5g
  • Protein about 1g
This is needed
This is needed for 65 piece
  • 275 g light spelt flour or white flour
  • 1 organic orange (e.g. blood orange), grated zest and 2 tbsp of juice set aside
  • 1 pinch salt
  • 100 g almond, coarsely chopped
  • 175 g butter, cut into pieces, cold
  • 1 fresh egg whites
  • 75 g icing sugar
  • 100 g icing sugar
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And that's how it's done
And that's how it's done
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.
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.