Preparing the shortcrust
Preheat the oven to 160 °, cover the baking tray with baking paper. Prepare the shortcrust pastry and let it cool for 30 minutes. Roll out the dough on a floured work surface five millimeters thick.
Orange moons
Orange shortcrust
300g
flour
250g
butter or margarine
120g
icing sugar
1 teaspoon
of orange sugar
1 teaspoon
of vanilla sugar
1
egg
1 pinch
of salt
Orange marzipan
100g
marzipan
50ml
orange
Orange icing
100g
icing sugar
2 tablespoons of
orange liqueur
orange food colour
100g
1 piece
energy
1847 kJ
531 kJ
441 kcal
126 kcal
fat
23 g
6.8 g
saturated_fat
13 g
3.9 g
carbs
50 g
14 g
sugars
29 g
8.5 g
protein
4.6 g
1.3 g
salt
0 g
0 g
Orange moons
description & times
Delicate shortbread biscuits filled with orange marzipan and finished with an orange icing. A wonderful taste experience! Well sealed in a cookie jar, they will stay fresh for up to four weeks.
Letting your cookies bake
Place the biscuits on the baking tray and let them bake for ten minutes.
Preparing the filling
Squeeze the orange, stir in the marzipan with the orange juice and keep stirring until the mixture is smooth.
Stuffing the cookies
Put the marzipan filling into a dressage bag and spread it on half of the biscuits. Put the second half of them on top and press gently.
Preparing the icing
Sieve the icing sugar into a bowl. Stir in the orange juice and add the the orange liqueur spoonwise to the gmixture. Do not immediately add the whole liqueur, the glaze could turn out too thin.
Glazing the cookies
Coat the cookies with the icing and let them dry.
Orange moons
Pack the orange moons in well-sealed cookie jars. They retain their scent and aroma for four weeks.
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