500 g. all-purpose flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
150 g. butter
150 g. magarine
1/2 teaspoon salt
300 g. icing sugar
2 eggs
100 g. chopped pickle orange
1 teaspoon orange zest
100 g. chopped cashew nut
1 teaspoon orange extract
1 white egg
1. Combine flour , baking powder and set aside.
2. Cream the butter , magarine , salt and icing sugar. Beat in the egg and orange extract.
3. Take flour mixture into the cream mixture. Divide dough in two.
4. Mix zest orange and pickle orange into one half.
5. And cocoa powder and cashew nut into the other half.
6. Roll each dough into cylinder shape. Wrap each dough and chill about 30 minutes.
7. Place each dough on cutting board. Using a sharp knife. Cut each length into 4 strips.
8. Arrange 2 chocolate trips and 2 orange strips into cylinder shape by cross.
9. Brush between them by white egg. And gently pressing them together. Repeat with the remaining dough.
10. Wrap in plastic and chilled about 30 minutes.
- Preheat oven to 350F. Lightly grease baking sheet or line them with parchment paper.
11. Remove the doughs from the refrigerator, unwrap and cut each crosswise into slices 1/4 inche thick.
12. Place them 1 1/2 inches apart on the prepared baking sheets.
13. Bake until the cookies feel firm when lightly pressed, about 15 minutes.
14. Let them sit on the baking sheets about 2 minutes, then use a spatula to transfer them to wire racks to cool completely.
Keep them into a jar.
