Orangines

Name: Orangines
Cuisine: France
Ingredients: 1 tablespoon milk; 50 g/2 oz icing sugar; 50 g/2 oz butter; 50 g/2 oz caster sugar; finely grated zest of ½ orange; 40 g/1½ oz flour; 50 g/2 oz blanched almonds; 50 g/2 oz candied peel; orange juice

Preparation info

Makes
40–50

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

These thin biscuits, discovered in The Constance Spry Cookery Book, are rather like Florentines, with the almonds and candied peel, and very little flour. Watch over them as they cook, since the sugar catches easily. Brittle and orange-scented, they are marvellous with hot dark coffee. The icing is optional.

Ingredients

50 g/2 oz blanched almonds
50 g/2

Europe
France
Vegetarian
Cookies

Method

Put the almonds and peel in a processor and whizz to chop finely. Add the remaining ingredients and process until well mixed, to form a smooth dough. Wrap in clingfilm or greaseproof paper and roll into logs 2.5 cm/1 inch<