Crunchy orange-fruit rolls

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, knead flour, fat, sugar, salt, egg yolk and baking powder to a smooth dough. If necessary, knead in some water. Wrap the dough in foil and place in the fridge for 30 minutes. Finely chop the apricots and candied orange peel in a universal chopper or with a knife. Knead apricots, candied orange peel, almonds, liqueur and marzipan.

2. 2

   Divide the marzipan mixture into six parts and roll each one out to a pencil-thick string about 30 cm long. Cut the short pastry in half and roll out to a rectangle (approx. 30 cm x 12 cm) on a floured work surface. Cut the pastry sheet lengthwise into 4 strips (3 cm wide). Place a marzipan strand on each strip and roll up. Cut the strands into 5 cm long rolls. Place one half of the rolls on a baking tray lined with baking paper with the seam facing downwards and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Then bake the other half of the cookies. Let them cool down on a cake rack. Stir icing sugar and orange juice until smooth.

3. 3

   Place one half of the rolls on a baking tray lined with baking paper with the seam facing downwards and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Then bake the other half of the cookies. Let them cool down on a cake rack. Stir icing sugar and orange juice until smooth. Dip both ends of the rolls into the mixture and leave to dry. Makes about 50 pieces

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
3 g

PROTEINS
1 g