Poppyseed – Orange – Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter, soft
- 75 g powdered suar
- 1 egg (s)
- 1 pinch (s) salt
- 250 g flour
- 1 teaspoon Baking powder
- 100 g poppy seed bakin
- Flour for rolling
For the filling:
- 2 oranges, untreated, grated zest and 10 tablespoons juice
- 100 g almond (s), round
- 100 g walnuts, round
- 100 g suar
- 2 tablespoon orange liqueur
For the glaze:
- 150 g powdered suar
- 3 tablespoon orange juice
- 1 tablespoon orange liqueur
Print Recipe
Pin Recipe Instructions
- Whisk the butter, 75 g powdered sugar, a pinch of salt and the egg. Add flour, baking powder and poppy seed mixture and knead everything into a smooth dough. Chill the dough for at least 30 minutes.
- For the filling, rinse the oranges with hot water, pat dry and finely rub the peel. Squeeze oranges, there should be 13 tablespoons of juice. Mix together the almonds, walnuts, sugar and 10 tablespoon orange juice. Stir the orange peel and 2 tablespoons of orange liqueur into the filling. Chill the filling.
- Preheat the oven to 180 ° C (convection 160 ° C, gas mark 3).
- Roll out half of the dough into a rectangle and place on a baking sheet lined with baking paper. Spread the filling on top. Roll out the second portion of dough the same size and place on top of the filling. Press lightly if necessary. Bake for about 20 minutes.
- For the glaze, mix the remaining powdered sugar, 3 tablespoons of orange juice and 1 tablespoon of orange liqueur to a smooth glaze. Brush the warm dough sheet with it. Let cool completely and cut into lozenges.
- Makes approx. 60 pieces.
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