Orange Sticks

1. Wash oranges hot, dry them well and rub them (or see the tip at the end of the recipe). Squeeze juice for 3 tbsp. Put all the ingredients in a bowl and mix everything roughly crumbly with the dough hook of the hand mixer, then place it on the work surface and knead with your hands to form a smooth, supple dough.
2. Shape the dough into a roll about 30 cm long, plate it out to a diameter of 2 cm, wrap it in cling film and put it in the refrigerator for at least 1 hour.
3. Preheat the oven to 180 ° O / bottom heat. Line 2 trays with baking paper (or 1 tray and a larger base). Unwrap the dough from the foil and cut it into 5 mm thin slices. It should be a divisible number, as 2 cookies will always be put together later.
4. Place the blanks on the tray with a little space between them and slide them into the oven from below on the 2 rails. The baking time is 12-14 minutes. They should not brown. After baking, carefully slide the cookies with the paper from the tray onto a smooth surface and let them cool down. They are very fragile when hot.
5. For the filling, let the jam with the liqueur become liquid in a saucepan and always spread a cookie with it and put a second on top. When everything is done, dissolve the couverture over the water bath and use it to decorate the cookies as you wish. Finally sprinkle some finely grated bowl over it and then ………….. enjoy with a cup of tea or coffee …… 😉
6. The above-mentioned number of people refers to a number of 26 put together places.

Tip:

1. Thanks to the great tips from my dear Anne, I always dry any peel of organic oranges or lemons. When they are completely hard, they are finely ground in a grinder, so you always have orange or lemon peel to hand – even if you don’t have the fruit at home. The dried, ground peel is like a concentrate and about 3 teaspoons of it corresponds roughly to the peel of a large orange or 2 medium lemons.
2. For those interested, here is the link for orange jam: Orange jam, slightly bitter-sweet