Bitter Orange Cookies
|Light brown sugar||250 Gram (1 2/3 cup, measured without packing)|
|Orange juice||2 Tablespoon|
|Orange||1 , rind grated|
|Whole wheat flour||250 Gram (1 3/4 cup)|
In a bowl set in a pan of hot water (or other double-boiler or bain-marie arrangement), beat the eggs, brown sugar, orange juice, and orange rind, preferably with a wire whisk; temperature of the mixture should be about 115°F. (45°C).
Remove the bowl from the water bath, slowly beat the eggs until cooled, and stir in the flour.
Spoon the mixture into a pastry bag fitted with a plain tip and pipe small rounds, well separated from each other, onto a buttered and floured baking sheet.
Allow to dry until the cookies are dry enough to be moved freely on the sheet.
Preheat the oven in 325°F. (170°C).
Bake the cookies about 10-12 minutes; they should remain very light in color.
The typical "foot" is produced as they rise.