Orange and Mint Almond Biscuit
Servings: For 6 people
Method : 25 mins
Cooking: 10 mins
Ingredients
- 170g La Perruche cassonade
- 10 oranges, 2 of which for the juice
- ½ bunch of mint
- 90g ground almonds
- 90g butter
- 3 eggs
- 3g ground cinnamon
Instructions
- To marinate the oranges, separate 8 into segments and squeeze 2 for the juice. In a frying pan, gently heat 80 g cassonade until it melts and turns caramel-coloured. Pour in the juice of the oranges and add half of the mint.
- Take off the heat and allow the orange segments to infuse in the mint; remove the mint and allow to cool.
- Preheat the oven to 200°C (gas mark 7).
- Knead the butter, the remaining 90g cassonade, the ground almonds, cinnamon and eggs. Fill the glass dishes (suitable for the oven) one-third full, place in the oven for 10 minutes.
- Arrange the marinated oranges on top of the biscuit and chop the remaining mint with scissors as decoration.
Chef's Tips
You can also make this recipe with mandarin oranges or grapefruit.