Summary

Ingredients

• 300 grams flour
• 0.25 teaspoon ¼ baking powder
• 60 g suar
• 1 packet vanilla sugar
• 2 teaspoons orange peel, untreated, grated
• 200 g butter, cold
• 1 small egg (s)

For the glaze:

• 125 g powdered suar
• 2 tablespoon orange juice
• 3 tablespoon pistachios, chopped, for sprinkling
• Flour, for the work surface

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Instructions

1. Mix the flour with the baking powder, sugar, vanilla sugar and the orange peel. Mix with the diced butter to a crumbly mass.
2. Lightly whisk the egg and add, knead everything quickly to form a smooth dough. Cover and let rest in the refrigerator for about 30 minutes.
3. Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
4. Shape the dough into about 8 cm long, pencil-thick strands. Twist two strands each into a cord and place on the baking sheet. Bake the cookies on the middle rack in the oven for about 15 minutes. Let cool on a wire rack.
5. Sieve the powdered sugar and mix with the orange juice until thick. Dip the pigtails in half. Scatter the chopped pistachio nuts on top. Let the casting solidify.