2 teaspoons baking powder
1 orange peel
75 gr candied orange peel
2 tablespoons anise seed
100 gr almond paste
1 teaspoon lemon grater
2 tablespoons water
1 tablespoon beetroot juice
(or 1 tsp water/red colouring)
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© Janneke's Recipe pages - Fryske resepten, pie
Preparation in advance:
Sift flour and baking powder in a bowl. Combine the sugar, butter, grated orange peel, chopped candied peel, ground anise seed, water, salt, nutmeg and the egg well in another bowl. Add, when mixed well, the flour. Knead to a firm dough. Let the dough rest 30 minutes in the fridge.
How to prepare:
Knead the dough just a little and roll to a ± 4 mm thick rectangle. Cut 2 equal squares from the dough. Place 1 square on a greased baking sheet.
Combine almond paste, lemon grater and water well. Cover the square with the almond paste up to 1 cm from the edge. Brush the edge with egg. Top with the second square and press the edges.
Bake the "oranjekoek" ± 25 minutes at 215°C/415°F (fan oven 195°C/380°F).
Make, when the "oranjekoek" has cooled down, the fondant:
Sift the icing sugar and combine well with the beetroot juice.
First published: April 12, 2003, Netherlands
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© Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)