Summary

Ingredients

• 350 g butter, cold
• 200 g cane suar, brown
• 3 orange (s), untreated
• 1 pinch (s) salt
• 1 vanilla pod (s)
• 20 ml Cointreau
• 50 g orane peel
• 600 g flour (spelled flour)
• 150 g almond (s), rated
• 1 egg (s)

For decoration:

• 200 g couverture
• 250 g jam (raspberry jam)

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Instructions

1. Knead butter with cane sugar, orange peel from all 3 oranges, salt, vanilla pulp, Cointreau, chopped orange peel, flour and almonds until smooth. Finally, work in the egg. Roll out the dough between two layers of parchment paper to a thickness of approx. 6 mm and cut out biscuits. Bake on a baking sheet lined with baking paper in a preheated oven at 160 ° C for about 12 minutes.
2. Melt the couverture in a hot water bath. Half dip half of the biscuits in the couverture and allow to dry. Spread the other half with jam and put the biscuits together.