Orange biscuits

Huile d'olive de Nice PDO
Subtle flavour
Biscuits oranges
Photo credit: Céline de Cérou
Biscuits in a unique orange shape, topped with orange curd, all made with olive oil from Nice PDO!
A PDO
Preparation
25 min
A PDO
Resting time
30 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 8 personnes
Orange curd (makes approximately 500g):
  • 3 egg yolks
  • 100 g caster sugar
  • 20 g cornflour
  • 25 cl orange juice (approx. 3 oranges)
  • 4 c. à soupe Nice olive oil PDO
Biscuit dough:
  • 2 tasses white flour
  • 1 c. à soupe cornflour
  • 2/3 d'une tasse sugar
  • 2 eggs
  • 1 pincée pink salt
  • 1/2 tasse cup of olive oil from Nice PDO
  • 1 c. à café vanilla extract

Tip

Which oil would you like us to recommend?Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône...

Instructions

Make the biscuits:
  • Line a baking tray with baking paper.

  • Beat the eggs with the sugar and the Nice olive oil (PDO) until the mixture is creamy, then add the vanilla extract and salt, and continue mixing.

  • Mix the dry ingredients together (flour, cornflour), then add the dry ingredients to the sugar, egg and olive oil mixture, and mix until you have a nice, supple dough.

  • Shape into a ball, wrap in cling film and place in the fridge for 30 minutes.

Meanwhile, prepare the orange curd:

  • Grate the orange zest. Squeeze the oranges and heat the juice. Whisk the egg yolks and caster sugar together until the mixture turns pale (no need to get the electric whisk out – it’ll be quicker by hand).

  • Stir in the cornflour and whisk again. When the orange juice comes to the boil, add half of it to the mixture, stir, and pour it back into the saucepan. Whisk continuously until it starts to bubble; the cream should have set.

  • Remove from the heat, add the Nice olive oil (PDO), then transfer to a piping bag and place in the fridge.

Continue making the biscuits:
  • Preheat the oven to 180°C.
  • Sprinkle a little icing sugar onto a work surface and roll out the pastry. Using a cookie cutter, cut out circles about ten centimetres in diameter and cut them in half. On half of the half-circles, cut out small triangles using a cookie cutter or a knife.
  • Place on a baking tray and bake for 10 to 15 minutes; the biscuits should be lightly browned. Leave to cool.
  • Spread the orange curd over the solid half-circles and place the openwork half-circles on top.

Tip

Which oil would you like us to recommend?Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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