Moroccan orange slices

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 125 g margarine, chilled
• 200 g ground almonds
• 200 g sugar
• 1 orange(s), squeezed
• 2 packs of orange(s), grated peel (orange peel)
• 150 g powdered sugar
• 1 tbsp orange juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Knead the flour, baking powder, sugar, vanilla sugar, egg, and margarine into a shortcrust pastry and chill for at least 30 minutes. Preheat oven to 175°C (top/bottom heat). Mix the almonds, sugar, orange juice, and orange zest until spreadable (not too thin). Roll out the dough into two 32 x 32 cm sheets. Place one sheet on a baking sheet lined with baking paper and spread with the almond mixture, leaving a ½ cm edge free. Place the other sheet on top and press firmly along the edges. Prick the surface several times with a fork. Bake on the middle rack for about 25 minutes, until the cake is golden brown. Make a glaze from the icing sugar and orange juice. Important: add the juice slowly to the icing sugar – you need much less liquid than you initially think! After baking, immediately spread the glaze on the cake and cut into thin strips while it is still hot. Caution: After cooling, the slices will be rock hard! Once cooled, cover with aluminum foil and store in a cool, airy place for about 3 weeks, until the slices become tender.