Yield: 30 Cookies
Preheat oven to 175 C (350 F)
140 grams of bread flour (5 oz)
4 grams of baking powder (1 teaspoon)
85 grams of granulated sugar (3 oz)
40 grams of white bread crumbs (1.5 oz)
50 grams of almonds with skin (2 oz)
50 grams of hazelnuts (2 oz)
1 ml of orange flower water or rose water (you may substitute with Grand
Marnier) 1/4 teaspoon
1 vanilla pod or 1 teaspoon of vanilla extract.
15 ml of orange juice (1 Tablespoon)
2 eggs
1. Sift the flower with the baking powder. Add the sugar, breadcrumbs, almonds,
and hazelnuts.
2. Mix orange water, vanilla seeds *see note below, orange juice, and eggs.
3. Slowly place the eggs mixture into the into the flower mixture. Mix well
until a firm dough is created.
4. Roll dough into a rope approximate 40 cm (16 inches) in length.
5. Place rope onto oiled baking sheet and bake at 175 C (350 F) for 25 minutes.
6. Let rope cool for 1-2 hours
7. Cut rope diagonally into pieces 1 cm (3/18 inch) thick.
8. Egg wash the cookies *see note below
9. Place cookies on oiled baking sheet and bake at 190 C (375 F) until the
cookies are golden brown approximately 12-15 minutes.
Note* Vanilla Seeds - cut a vanilla pod in half lengthwise and then use the back
of a knife to scrape out the seeds. You may also use Pasti Enak Vanilla Caviar
which will save you the time and money of having to strip the seeds yourself.
Note* Egg Wash - simply put is it is a scrambled egg that is thinned out with a
little water. The egg wash is applied with a pastry brush to the surface of many
baked items to give them a golden brown semi glossy finish.