Orange Mazarins - Apelsinmazariner

ORANGE MAZARINS

Apelsinmazariner

24 mazarins

Shortcrust:

1.6 cups flour

0.2 cup sugar

7 oz cold butter

1 egg yolk

Filling:

0.8 cup sugar

0.4 cup scalded almonds

2.6 oz room-tempered butter

3 eggs

grated zest from 1 orange

2 teaspoons vanilla sugar

0.3 cup flour

1½ teaspoons baking powder

Icing:

1.2 cup powdered sugar

1 tablespoon fresh orange juice

2 tablespoons water

Preheat oven to 347F.

Shortcrust:

Mix flour, sugar, cold butter and egg yolk in a food processor and work until you have a ball of dough. Roll out to two rolls and cut each in 12 pieces. Thumb them down into aluminum pastry tins.

Filling:

Mix sugar and almonds until finely ground. Add butter, egg, orange zest, vanilla sugar and flour mixed with baking powder. Fill the tins with batter up to approx 2/3. Bake on a plate in the middle of the oven for about 20 minutes. Cool on a rack.

Icing:

Mix powdered sugar, orange juice and water to a smooth icing and heat on the stovetop to a temperature of 104F. Spread on the pastries when they're cold and decorate with candied orange peel if you wish (not necessary in my opinion).

Enjoy!

Bella