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🍽️ Orange Leaf Cookies, Nugat Salt Straws and Coconut Rings

38 kcal · 30 min · 4 servings

Orange Leaf Cookies, Nugat Salt Straws and Coconut Rings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix both types of flour, baking powder, sugar, and a pinch of salt in a large mixing bowl.
  2. 2. Add the yogurt butter in small pieces and 4 tablespoons of water.
  3. 3. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth dough.
  4. 4. Divide the dough into 3 equal portions.
  5. 5. Wash the orange thoroughly with hot water and dry it completely.
  6. 6. Finely grate 1/4 of the orange peel.
  7. 7. Knead the orange peel and a pinch of cinnamon into the first portion of the base dough.
  8. 8. Line 2 baking sheets with baking paper.
  9. 9. Roll the orange-flavored dough on a floured work surface to a thickness of about 2 millimeters.
  10. 10. Cut out leaf shapes using a 6-centimeter diameter cutter.
  11. 11. Place the dough leaves on the prepared baking sheets.
  12. 12. Preheat the oven to 180 degrees (convection: 160 degrees, gas: level 2–3).
  13. 13. Bake the orange leaves on the middle rack for about 10 minutes.
  14. 14. Let the baked leaves cool down with the baking paper on a large wire rack.
  15. 15. Bring the orange marmalade to a boil in a small saucepan.
  16. 16. Glue 2 orange leaves together using a little hot marmalade.
  17. 17. Let the glued leaves cool completely.
  18. 18. Roll the second portion of base dough on a floured surface into a square measuring 24 by 24 centimeters.
  19. 19. Cut the dough into strips measuring 2 by 6 centimeters.
  20. 20. Place the strips on the baking sheets lined with baking paper.
  21. 21. Sprinkle fleur de sel (fine sea salt) on half of the strips.
  22. 22. Bake the strips in the preheated oven on the middle rack for about 8 minutes.
  23. 23. Let the strips cool down with the baking paper on a wire rack.
  24. 24. Warm the nut nougat according to the package instructions.
  25. 25. Fill the warm nougat mixture into a piping bag.
  26. 26. Cut off a small corner of the piping bag.
  27. 27. Pipe the nougat mixture onto the strip halves without salt.
  28. 28. Place one salted strip on top of each and press down lightly.
  29. 29. Let the nougat straws cool completely.
  30. 30. Knead the last portion of base dough with coconut flakes.
  31. 31. Roll the coconut dough on a floured surface to a thickness of about 3 millimeters.
  32. 32. Line another 2 baking sheets with baking paper.
  33. 33. Cut out rings with a diameter of 5 centimeters.
  34. 34. Place the rings on the baking sheets.
  35. 35. Bake the coconut rings in the preheated oven on the middle rack for about 10 minutes.
  36. 36. Remove the rings and let them cool with the baking paper on a wire rack.
  37. 37. Fill a small saucepan about two-thirds full with water and bring it to a boil.
  38. 38. Reduce the heat to the lowest setting so that the water is just simmering gently.
  39. 39. Chop the couverture (coating chocolate) into small pieces.
  40. 40. Place half of the couverture into a metal bowl.
  41. 41. Melt the couverture over the hot water bath on low heat.
  42. 42. Add the remaining couverture and melt it as well.
  43. 43. Fill the melted couverture into a small piping bag.
  44. 44. Cut off a small corner of the piping bag.
  45. 45. Pipe the couverture in stripes onto the coconut rings.
  46. 46. Let the couverture dry completely.
  47. 47. Carefully peel the finished coconut rings off the baking paper.

Nutrition per serving