John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 75 g powdered sugar
- 1 egg(s)
- 1 pinch of salt
- 250 g flour
- 1 tsp baking powder
- 100 g poppy seed cake
- Flour, for rolling out
- 2 orange(s), untreated, grated peel and 10 tbsp juice
- 100 g ground almonds
- 100 g walnuts, ground
- 100 g sugar
- 2 tbsp orange liqueur
- 150 g powdered sugar
- 3 tbsp orange juice
- 1 tbsp orange liqueur
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Whisk together the butter, 75g icing sugar, a pinch of salt, and the egg. Add the flour, baking powder, and poppy seed mixture and knead everything into a smooth dough. Chill the dough for at least 30 minutes. For the filling, rinse the oranges with hot water, pat dry, and finely grate the zest. Squeeze the oranges; you should have 13 tablespoons of juice. Mix the almonds, walnuts, sugar, and 10 tablespoons of orange juice. Stir the orange zest and 2 tablespoons of orange liqueur into the filling. Chill the filling. Preheat oven to 180°C (160°C fan/gas mark 3). Roll out one half of the dough into a rectangle and place on a baking tray lined with baking paper. Spread the filling on top. Roll out the second portion of dough to the same size and place it on top of the filling. Press down lightly, if necessary. Bake for about 20 minutes. For the glaze, combine the remaining powdered sugar, 3 tablespoons of orange juice, and 1 tablespoon of orange liqueur until smooth. Spread this mixture over the warm dough. Let it cool completely and cut into diamond shapes. Makes about 60 pieces.
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