Orange Torte Cookies
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Egg white||2 Teaspoon, beaten|
|Ground almonds||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs), sifted|
|Orange juice||1 Tablespoon|
|Candied orange peel strips||1|
Sift flour, measure 1 1/2 cups, and sift again with 1/4 cup sugar into large mixing bowl.
With pastry blender or two knives, cut butter or margarine into flour and sugar until particles are fine.
Stir in slightly-beaten egg yolk.
Gather the crumbly mixture together to form a ball; work between your palms for about 2 minutes or until the warmth of your hands makes a smooth dough.
On a lightly floured board, roll dough out into a rectangle 5 by 10 inches.
Mix together slightly beaten egg white, almonds, and 3/4 cup sugar.
Turn mixture onto board; press together firmly to form a log about 8 inches long; place lengthwise down middle of dough rectangle.
Bring up the two long sides of dough to encase the filling, overlapping edges slightly to seal; press to make a smooth seam.
Pinch ends together to seal.
Carefully lift filled roll onto a lightly greased baking sheet.
Bake in a 400° oven for 15 minutes or until golden; cool.
Drizzle top with icing made by mixing powdered sugar and orange juice.
Decorate with orange peel and cherries.