Crispy orange coins

Name: Crispy orange coins
Cook time: 45 min
Total time: 45 min
Yield: 50
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

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