Peanut meringue cookies

Ingredients for 1 servings:

• 250 g flour
• 1 pinch of baking powder
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 1 egg yolk
• ½ orange(s), untreated, 1 tsp peel
• 200 g butter or margarine
• 1 egg white
• 75 g powdered sugar, sifted
• 200 g peanuts, unsalted, without shell

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Shortcrust pastry biscuits with meringue topping and peanuts

First, finely grind 100g of the peanuts and mix them with the sifted flour and baking powder in a bowl. Add the vanilla sugar, sugar, egg yolk, orange zest, butter or margarine and knead into a smooth shortcrust pastry. Chill the dough for at least one hour. Then roll out the dough on a floured surface to a thickness of about 3mm. Use a pastry wheel to cut out rectangles and place them on baking sheets lined with baking paper. For the meringue, beat the egg whites until stiff peaks form and briefly stir in the sifted icing sugar. Spread this mixture onto the cookies. I did this using a spoon and knife. Piping with a piping nozzle will probably work too. Finally, sprinkle the remaining peanuts (not ground, just halved) onto the meringue. Baking temperature: 180°C (electric oven), 160°C (fan oven) Baking time: 15-20 min.