Stuffed orange moons

Ingredients for 1 servings:

• 50 g candied orange peel, very finely chopped
• 250 g flour
• 100 g almonds or cashews, ground
• 150 g sugar
• 150 g butter, soft
• 1 egg yolk
• 1 pinch of salt
• 1 pack of flavoring (orange peel)
• 2 tbsp orange liqueur
• Flour , for the work surface
• 400 g marzipan paste
• 4 tsp rose water
• 20 g pistachios, ground
• 1 tbsp powdered sugar
• 4 tbsp apricot jam or orange jam, for spreading
• 8 tbsp orange juice
• 200 g powdered sugar
• 1 tbsp orange liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Egg yolk use

Knead the dough ingredients into a shortcrust pastry. Cover and chill for about 1 hour. Roll out the dough in portions on a floured surface to a thickness of about 3 mm and cut out moons (4-5 cm in size). Place on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for 5-7 minutes. Let cool. Filling: Knead the marzipan mixture, rose water, pistachios, and powdered sugar. Roll out between two layers of foil to a thickness of about 1/2 cm and cut out moons. Heat the jam and spread it on half of the cookies. Top with marzipan moons and place the remaining cookies on top. Glaze: Mix together the orange juice, powdered sugar, and orange liqueur. Brush the moons with this mixture and let drain. Makes 40 cookies.