THE Mandarin biscuits they are gods sweets delicious and without butter made from flour, almondseggs, sugar, peel And mandarin juice. Small sugar-coated balls than in the oven they crack on the surface becoming crispy on the outside And soft inside! A goodness to the citrus scent irresistible!
there Very quick recipe it comes true in 10 minutes just like the lemon and orange biscuits that you loved so much! Mix everything in a bowl and then form the balls with your hands. Only attention, I recommend the rest in the fridgeessential to have the crackled surface .
THE Mandarin biscuits they are perfect to prepare in autumn and winter when i Fresh mandarins are in season ; not just for one snack afternoon, in front of a good latte at breakfast or to munch on as dessert after meal. Since they keep for a long timetogether with the Christmas Biscuits, Gingerbread Biscuits and the amazing Chocolate Biscuits, are ideal for pack up And give for them Christmas holidays!
If you love mandarins, also try:
Mandarin cake (soft and super fragrant, with delicate icing)
Mandarin biscuits recipe
Preparation | Cooking | Total |
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10 minutes | 15 minutes | 25 minutes |
Cost | Kitchen | Calories |
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Bass | Italian | 332 Kcal |
Ingredients
Quantity for approximately 40 pieces |
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How to make mandarin biscuits
First of all, whisk the butter, sugar, vanilla and grated peels of the mandarins. In a bowl, whisk the butter and granulated sugar with the vanilla and finely grated peels until you obtain a light, frothy cream.
Then add the egg, the filtered juice, flour and sifted yeast.
Mix quickly with your hands until you obtain a soft dough.
Finally, seal with cling film and place in the freezer for 10 minutes.
form the mandarin biscuits
First of all, separate 18g pieces from the dough.
Then roll each piece between your palms to form balls.
Finally, roll the balls first in the granulated sugar, then in the icing sugar very well until they form a thick white coating.
As you make them, place them on a baking tray lined with baking paper at a distance of 5 – 6 cm.
Finally, place the pan in the fridge for about 1 hour.
Cook in a very hot static oven at 190° – 180° in the middle part for the first 5 minutes, until they swell and crack on the surface; then lower to 170° without opening the oven and complete cooking for 8 – 10 minutes.
Remove from the oven and leave to cool outside the pan
Here are yours ready Mandarin biscuits
storage
They keep perfect for 1 month, closed in a tin or glass biscuit box at room temperature.
Also discover my entire collection of biscuits, you will love them!