Ingredients for approx. 45 pieces:
2 organic oranges
1/2 teaspoon aniseed
1 packet bourbon vanilla sugar
4 tbsp orange liqueur
50 g soft butter
80 g icing sugar (sifted)
150 g flour (sifted)
1 egg white (M)
Also:
2 tbsp. citrus jam (approx. 30 g) or orange marmalade
125 g icing sugar (sifted)
approx. 2 tbsp. orange juice
4 tsp finely chopped pistachios
Preparation:
1. Wash oranges hot and finely grate the peel. Squeeze the oranges. Finely chop the aniseed. Put the orange juice, orange zest, aniseed, vanilla sugar and orange liqueur in a small saucepan and reduce to approx. 50 ml. Pass through a sieve and stir in the butter. Leave to cool.
2. Mix the syrup with the icing sugar, flour and egg white.
3. Fill portions of the mixture into a piping bag with a medium nozzle (approx. 4 mm diameter) and pipe small blobs of dough with a little space between them onto baking trays lined with baking paper.
4. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) for approx. 6 minutes. Place 2 biscuits together with the jam. Mix the icing sugar with the orange juice. Fill into a piping bag with a very thin nozzle and pipe onto the biscuits. (or spread over the biscuits with a small spoon). Sprinkle with
sprinkle with pistachios.
Preparation time approx. 50 minutes
Nutritional values per piece approx.:
Calories: 44
Joule: 185
Protein: 0,5 g
Fat: 1,1 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
