Orange squares

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 100 g powdered sugar
• 150 g butter
• 1 egg(s)
• 1 pinch of cardamom powder
• 1 pinch of salt
• 50 g candied orange peel
• 2 tbsp jelly (orange jelly)
• 1 organic orange(s), grated peel
• 50 g almond flakes
• powdered sugar
• Flour for the mold

Instructions

Working time approx. 45 minutes; Rest period approx. 7 days; Cooking/baking time approx. 8 minutes; Total time approx. 7 days 53 minutes

baked with the brownie confectionery tray, for 96 pieces

Finely chop the candied orange peel and toast the almond flakes in a pan without fat. Dust two brownie baking trays (48 each) with flour. Make a dough from the flour, sugar, butter, egg, cardamom, salt, candied orange peel, and orange zest. Divide the dough into portions and press lightly into the holes in the baking tray. Bake the cookies in a preheated oven at 160°C (convection oven) for about 8 minutes. Remove from the oven and let cool. Heat the orange jelly until it is liquid. Spread the jelly over the cooled cookies and sprinkle with a few toasted almond flakes. Decorate with powdered sugar. To store, place in a suitable tin and place between layers of baking paper. They taste best after they have chilled for a week. Makes 96 cookies.