Orange short pastry biscuits

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the oranges and pat dry. Finely grate the peel of 2 oranges. Put them in a mixing bowl with flour, icing sugar, fat flakes and egg. Work well with the dough hooks of the hand mixer. Work quickly with cool hands to a smooth dough.

2. 2

   Cover and chill for 1 hour. Roll out the dough thinly (approx. 3 mm) on a floured work surface. Cut out 40 cookies with a wave cutter (approx. 7 cm Ø) and 40 round cookies (approx. 5 cm Ø). Cut out 1 small heart from each of the round cookies. Place all cookies on a baking tray lined with baking paper, brush with whisked egg yolk and bake in a preheated oven (electric cooker: 200 °C/gas: level 3) for approx. 10 minutes. Let them cool down on a cake rack. Spread Talers from the underside with briefly warmed jam and press them onto the cookies with wavy edges. Melt the couverture in a hot water bath and fill it into a piping bag with punched spout. Pour chocolate into the heart shape. Peel the remaining orange thinly.

3. 3

   Spread Talers from the underside with briefly warmed jam and press them onto the cookies with wavy edges. Melt the couverture in a hot water bath and fill it into a piping bag with punched spout. Pour chocolate into the heart shape. Peel the remaining orange thinly. Cut the peel into fine strips. Garnish the cookies with it. Makes about 45 pieces

4. 4

   Hearts: Krömer-Zolnir