TOOLKITS

RECTANGULAR MICRO-PERFORATED MOULD, WHISK, MIXING BOWL, ICING SET, FLEXIBLE SPATULA, GAUGING CUPS, GLOVE, DOUGH SCRAPERS, PITCHER, GROSS MESH SIFTER, CITRUS GRATER

Ingredients
60 g of Superfine flour
60 g of Starch
175 g White Almonds powder
150 g of Eggs
175 g of Butter
260 g of Powdered sugar
50 g of Milk
20 g of Orange liqueur
1 Orange grated peel
4 g of Yeast powder

Preparation

Blend and puff up butter and sugar in the bowl of a planetary mixer.
During the process, add to the mass the almond powder, one egg, part of the previously sieved powders and the orange liqueur.
In a separate bowl, blend 2 egg yolks with the rest of the powders, the milk and the grated orange peel.
Embed into the just made blend. Put the dough into the micro-perforated rectangular molds and bake at 180 °C for 12-14 minutes.