Summary

Ingredients

• 150 g butter, melt
• 150 grams sugar
• 100 g powdered suar
• 150 grams flour
• 200 g marzipan paste
• 50 g orane peel, finely chopped
• 1 egg (s)
• 1 teaspoon, leveled baking powder
• 2 tablespoon orange liqueur

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Instructions

1. Mix the butter, sugar and powdered sugar with the hand mixer until creamy. Dice, chop or mash the marzipan mixture, chop the orange peel in the moulinette. Add the flour, the marzipan mixture, the orange peel, the egg, the baking powder and the orange liqueur and work into a smooth dough.
2. Remove small portions from the soft, slightly sticky dough with a coffee spoon and place them with a second spoon on a baking sheet lined with baking paper with large gaps. The cookies become flat and wide as they bake.
3. Bake at about 160 ° C for about 14 minutes, until golden brown. Let cool down well on the baking sheet.
4. After baking, the cookies are very soft, so they should cool down before they are removed from the tray. Then they are crispy. They can of course also be decorated. We love them neat, with a little icing sugar at the most.
5. From the ingredients given I get about 7 trays of 16 pieces, 112 cookies. They should be kept in a well-sealed can.