Orange and Almond Melting Moments

These melting moments do exactly what they say, they melt in your mouth. They are incredibly tender with just a very slight crispness. The orange blossom and almond essence really enhance the flavours

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ORANGE AND ALMOND MELTING MOMENTS (Makes approximately 12 Sandwich Biscuits, with a 5cm diameter)

• 250g salted butter, in 2cm cubes at room temperature (1 cup)
• 40g icing sugar (1/3 cup)
• zest of two oranges
• 1 tsp vanilla essence
• 180g cake flour (1 1/2 cup)
• 60g cornflour (1/4 cup)

METHOD

1. Cream the butter and sugar: Cream the butter, icing sugar, orange zest and vanilla for about three to five minutes, until the mixture feels light and fluffy, and the butter turns a lighter shade of yellow.
2. Add in the dry ingredients: Then sift the flour and cornflour, before gently folding it into the butter by hand. Ensure that the dough is smooth and pipeable.
3. Pipe the biscuit dough: Fit a piping bag with a large star nozzle, with a closed star tip (I prefer the look of the closed star tip, but you can use an open star tip if that is easier). Beginning from the centre of the cookie, pie a swirl from inside out (ie. start from the inside of the biscuit and shape it going outward – it has a much neater look). Allow a bit of room for spreading between biscuits, as they do spread a bit.
4. Chill the piped dough: Set the piped dough in the fridge to chill for an hour, until the biscuits are firm to the touch. This is a very soft dough, so it is critically important that you do not skip this step.
5. Bake the biscuits: Preheat the oven to 180 degrees celcius, with the rack in the middle of the oven. Bake each tray of biscuits for 8 – 10 minutes, the base of the biscuits should be a very tan colour – then they are done. Let the biscuits rest on the tray for 5 minutes, after they come out of the oven, then use a spatula to transfer them gently onto a cooling rack to cool completely.
6. Decoration: Once the biscuits have completely cooled, sandwich with the buttercream (recipe below) and enjoy.
7. Storage: These biscuits will keep well for up to five days, stored in an airtight container in the fridge. Allow to come to room temperature before serving.

FOR THE ORANGE AND ALMOND BUTTERCREAM

• 90g salted butter, at room temperature
• 90g icing sugar (3/4 cup)
• 1 teaspoon orange juice
• 1/8 – 1/4 teaspoon almond essence, to taste
• 1/8 – 1/4 teaspoon orange blossom water, to taste (optional)

METHOD

1. Cream the butter and sugar: Cream the butter and sugar until it is pale and fluffy.
2. Add in the flavourings: Add in the orange juice, almond essence and orange blossom water. I cannot stress how important it is to only add a little almond essence and orange blossom water at a time. It could take the buttercream from a gently almondy, floral note to too overpowering. This then throws the gentle balance of flavours off. Rather add to little and adjust to taste, than too much.

Recipe by adventureswithsugar.com