Wash the orange thoroughly and rub the peel thinly. Halve the orange and squeeze the juice. Cut the butter into pieces. Knead the orange peel, flour, 50 g icing sugar, salt, egg and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes.
Roll out the dough on a floured work surface approx. 3 mm thin and cut out moons. Knead the dough again, roll out and cut out moons. Place the biscuits on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove cookies and let them cool down on a cake rack. Sieve 250 g icing sugar into a bowl and mix with 2-3 tbsp. orange juice to a glaze. Pour the icing into a freezer bag or disposable piping bag and cut off a small corner. Spray orange icing in strips over the moons and dust with icing sugar.
Remove cookies and let them cool down on a cake rack. Sieve 250 g icing sugar into a bowl and mix with 2-3 tbsp. orange juice to a glaze. Pour the icing into a freezer bag or disposable piping bag and cut off a small corner. Spray orange icing in strips over the moons and dust with icing sugar. Let the cookies dry for about 1 hour
waiting time 1 1/2 hours