Orange pockets

Ingredients for 1 servings:

• 200 g flour
• 50 g cornstarch (Mondamin)
• 1 egg(s)
• 1 pinch of baking powder
• 1 packet of vanilla sugar
• 140 g sugar
• 1 pinch of salt
• 1 orange(s), untreated
• 1 lemon(s)
• 100 g powdered sugar
• 100 g almond(s), peeled and grated
• 170 g margarine

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Christmas biscuits, makes about 75 pieces

Dough: 200g flour; 50g cornstarch (Mondamin); 1 pinch of baking powder; 70g sugar; 1 egg; 1 packet of vanilla sugar; 170g margarine; 1 pinch of salt; – Make a dough from the ingredients and let it rest in the refrigerator for about 2-3 hours. Filling: 100g peeled and grated almonds; 1 untreated orange, zest and juice; 70g sugar – Mix these ingredients together and place in a piping bag with a large round nozzle. Roll out the dough evenly to a thickness of about 3mm and cut out circles about 4cm in size. Place the circles on a baking sheet lined with baking paper and piping bag with the filling (about a hazelnut-sized blob). Then fold the whole thing over to resemble a half-moon and press the edges down slightly. Bake at 150°C for about 9 minutes. While the cookies are still warm, cover them with the icing, which consists of: 100g powdered sugar; 1 tablespoon orange juice; 1 tablespoon lemon juice; let them cool and place them in a tin box for storage.