Orange and almond pastries

Name: Orange and almond pastries
Yield: Makes 18 to 20
Ingredients: 2 tablespoons unsalted butter, melted; 115 g/4 oz/⅔ cup ground almonds; 225 g/8 oz/1 cup plain flour; 50 g/2 oz/¼ cup caster sugar; grated zest of 1 orange or tangerine; 115 g/4 oz/1 stick unsalted butter, chilled and diced; a pinch of salt; 1 small egg, lightly beaten with; 1 tablespoon orange flower water; 115 g/4 oz/½ cup caster sugar; 1 to 2 teaspoons orange flower water; 2 tablespoons tangerine or orange marmalade with the peel chopped very fine; iced water

Preparation info

Makes
18 to 20

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

I like to serve these small almond pastries, to which marmalade gives a hint of bitterness, with tiny cups of espresso or thick Spanish hot chocolate.

Ingredients

Pastry

225 g/8 oz/1 cup plain flour
115

Pastry
Vegetarian

Method

Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt, sugar and orange zest, and then the egg with enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.

Mix the ingredients for the filling. Roll the pastry and cut out into 7.5 cm/3 inch circles, and put a teaspoon of the filling on each half. Fold ov