Orange coins

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, almonds and starch. Wash the orange hot, grate dry and finely grate the peel. Squeeze out one half and measure out approx. 1 tbsp. juice. Cream butter, 120 g sugar and 1/2 teaspoon salt with the whisk of the hand mixer. Stir in orange juice and zest. Knead in the flour mixture. Halve the dough, form each half into a 15 cm long roll (approx. 5 cm Ø) (dough is relatively soft)

2. 2

   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

3. 3

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

4. 4

   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. The thalers keep in tins between parchment paper for 3-4 weeks.

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
80 kcal

CARBS
6 g

FATS
5 g

PROTEINS
1 g