500g/17.5oz flour + if needed
1 tsp of orange zest
1tsp of honey
250g/8,75oz almonds
250g/8,75 caster sugar
100g/3.5oz butter
6 eggs (4 eggs and one yolk for the dough, a egg to
brush the cookies)
4g/0.14oz yeast
1 pinch of fine salt
Place the almonds on a baking sheet and toast them for a few minutes in
the oven at 190 degrees. In a large bowl put the four whole eggs, egg yolk,
salt, orange zest, honey and sugar. Fit very well with a whisk until mixture is
puffed and fluffy. Combine melted butter, mix well, then pour the flour sifted
with baking powder and mix everything well. Add the almonds, transfer the dough
onto a floured surface and compact it with your hands until you have some sort
of ball. Divide it into two or three parts of equal size, depending on the
desired size of the corners. Get two or three long loaves about 30 centimetres,
transfer to a plate lined with baking paper, brush with slightly beaten egg and
cook for twenty minutes at 190 degrees. Remove from oven, cool and cut them to
get some cookies of about 1-1,5 cm. Place them back on the plate and bake at
170 degrees for 10-15 minutes. Let them cool before serving. They can be
conserved several days in a tin box.
