ORANGE SHELL COOKIES

for 30 cookies d=4 cm

 Orange Shell Cookies
for 30 cookies d=4 cm

SHORTBREAD DOUGH

Ingredients Total weight: ~ 712 g 100%

• Butter 82% 250 g 35%

• Icing sugar 100 g 14%
• Sea salt 2g <1%
• Egg whites 40 g 6%
• All-purpose flour 250 g 35%
• Hazelnut powder 60 g 8%
• Orange zest 10 g 1%

1. Place the room-temperature butter, sea salt, orange zest and

sifted icing sugar in the bowl of a stand mixer and whip with a
paddle attachment for about 10 minutes on high speed, until a light
and airy texture.

2. Gradually add the room-temperature egg whites to the butter

mixture, constantly mixing on low speed.

3. Sift the flour and hazelnut powder, and gradually fold the dry
ingredients into the butter mixture.

4. Transfer the finished dough into a piping bag fitted with a closed
star tip measuring 15 mm in diameter.

5. Pipe the shell-shaped cookies onto the tray, lined with a

perforated silicone mat.

6. Bake the cookies in the oven, preheated to 170 °C / 302 °F, for
20 minutes.

7. Cool down at room temperature.

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