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Almond and orange slices

Preparation time 2 h.
easy

Preparation

Beat the egg yolks with the sugar and vanilla sugar until foamy, stir in the butter and orange zest.

Mix the flour and baking powder together and work into the butter and egg mixture.

Divide the dough in half, wrap each in cling film and place in the fridge for 2 hours.

For the filling, toast the ground almonds in a pan until lightly golden brown, add the remaining ingredients to the almonds. Remove the mixture from the heat and mix until evenly combined, then leave to rest for 20 minutes.

Remove the dough from the fridge, place a dough ball on floured baking paper and roll out to 25 cm x 25 cm.

Spread the filling on the pastry sheet, leaving a 1 cm border on each side. Roll out the second dough ball to the same dimensions and place it over the filling.

Press the dough firmly on all sides and prick the top a few times with a fork.

Bake in a fan-assisted oven (180°) for about 20 minutes, in a regular oven at 200° on the middle shelf for 25 minutes.

When the large "biscuit" is done baking, remove from the oven, mix the glaze and spread evenly.

Then cut the still warm biscuit into squares ( 3 x 5 cm ) and leave to cool on a cooling rack.

Note from the Fet a Sóller kitchen: It is worth not eating all the pastries at once, because they taste even better on the second day, as the pastry is no longer so biscuit-like and crumbly, but has nicely absorbed the moisture from the filling.