Festive Mandarin Cookies

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Sift flour and powdered sugar. Butter and yolks at room temperature. Spices as desired, I have: cinnamon, nutmeg, star anise, cardamom, cloves. Medium-sized tangerines 4-5 pcs. Zest of one orange.

2. STEP 2

   

   Beat softened butter with powdered sugar until white.

3. STEP 3

   

   Then beat the yolks until fluffy and smooth.

4. STEP 4

   

   Then salt, zest, juice, spices and beat again.

5. STEP 5

   

   Then add all the flour and mix well.

6. STEP 6

   

   The dough should be homogeneous, well kneaded, not sticky, and soft.

7. STEP 7

   

   I divide it into 2 equal parts...

8. STEP 8

   

   I form sausages about 5 cm thick.

9. STEP 9

   

   I wrap it in a bag or cling film and put it in the refrigerator for 3 hours.

10. STEP 10

    

    When the resting time of the dough comes to an end, I will prepare the tangerines. Wash them, wipe them and cut them into rings about 0.5 cm thick.

11. STEP 11

    

    Place on a paper towel and leave for 20 minutes. Then on a new towel I do the same with the reverse side.

12. STEP 12

    

    When the dough has rested, I “adjust” the size to the size of a tangerine. Or rather, the diameter of the dough should be slightly larger than a tangerine.

13. STEP 13

    

    I cut the dough into 15 pieces.

14. STEP 14

    

    I put it on a baking sheet.

15. STEP 15

    

    Now you need to take some kind of mold (a glass, a glass) with the diameter of a tangerine...

16. STEP 16

    

    Dip it in sugar, if it doesn’t stick, you can wet it with water...

17. STEP 17

    

    And in the center make a small depression for the tangerine. The mold needs to be dipped in sugar every time.

18. STEP 18

    

    Brush the edges with shaken yolk.

19. STEP 19

    

    Place a piece of tangerine in the center and lightly seal it. Sprinkle sugar on top. And put it in a preheated oven at 170 degrees for 25-30 minutes, cook until done.

20. STEP 20

    

    My cookies were baked for 30 minutes. While the cookies are hot, they are very fragile. Let it cool slightly.

21. STEP 21

    

    Then transfer to a wire rack and leave to cool completely.

22. STEP 22

    

    Transfer to a platter or platter...

23. STEP 23

    

    You can lightly sprinkle with powdered sugar... And the Sunshine cookies are ready:)

24. STEP 24

    

    I really love baking with almond flour. It gives the product a special structure and taste. The cookies are crumbly, very tender, moderately sweet, aromatic and spicy. And the tangerine adds a special charm and beauty. A box of such cookies on the holiday table will not leave anyone indifferent. P.S. but I would like to draw your attention to the fact that the tangerine has a peel, which after baking became drier and tougher. Have a great mood everyone and happy holidays!!