Orange cookies

Ingredients for 1 servings:

• 375 g flour
• 125 g sugar
• 1 pinch of salt
• 1 egg(s)
• 250 g butter
• Butter for the baking tray
• 200 g almonds, ground (peeled if desired)
• 2 orange(s), juice and grated peel
• 75 g sugar
• 3 tbsp Grand Marnier (possibly 4 tbsp)
• 2 oranges
• 250 g powdered sugar
• 1 egg(s), of which the egg white

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Christmas cookies

For the dough, mix the flour with the sugar and salt. Make a well in the center and add the egg yolk. Add the butter, cut into small pieces. Work everything with a knife until the mixture becomes crumbly. Then quickly combine by hand into a smooth dough. Wrap in plastic wrap and chill for at least an hour. Mix the almonds with the orange zest and sugar. Then add 10 tablespoons of orange juice and the Grand Marnier. Mix everything until spreadable; add a little more orange juice if necessary. Divide the dough into two equal portions. Butter the back of a baking sheet and roll out one portion of dough directly on the sheet as thinly as possible. Spread the almond-orange mixture evenly over the dough. Roll out the second portion of dough between sheets of plastic wrap to the size of the first sheet of dough (this can also be done in two pieces, which you then press together lightly with your fingers when placing them on top of the filling). The dough seam will no longer be visible after baking and glazing. After placing the second dough sheet on top, trim the edges with a sharp knife. Bake in an oven preheated to 200°C (top/bottom heat) on the lowest rack for about 25 minutes until light brown. Allow to cool slightly. Then cut into squares, triangles, or rhombuses with a sharp knife. For the glaze, very thinly peel the yellow part of the two oranges and cut into fine strips, no more than 1 cm long. Sift the icing sugar into a bowl and mix with the lightly beaten egg whites. Then add enough orange juice a teaspoon at a time to make the glaze just runny. Stir in the orange strips. Spread the glaze onto the still-warm cookies with a spoon or spatula. Allow to dry. If you prefer moist cookies, you will love this cookie. They will keep for a particularly long time if you make a double portion of glaze and dip the cookies in the glaze with two forks; this way they are completely covered in glaze and do not dry out.