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Orange Torte Cookies

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Egg yolk 1
  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
  Candied cherries 3
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cookie

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