Orange coins

Name: Orange coins
Cook time: 1 h 15 min
Total time: 1 h 15 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 TEASPOON Salt; 1 TEASPOON Cinnamon; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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 TEASPOON Salt
1 TEASPOON Cinnamon
7-10 Tbsp Cling film

Directions

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 salt with the whisk of the hand mixer. Stir in orange juice and zest. Knead in the flour mixture. Halve the dough, j
2
Mix 4 tablespoons of sugar with 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
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
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes one after the other. Then make a hole in the middle of the still hot biscuits with a 7 mm Ø nozzle. 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
waiting time approx. 1 1/2 hours