Margarine is slightly melted and whipped into a cream with powdered sugar.
Add salt, vanilla, RUB the tangerine zest, squeeze the juice from the tangerine. The juice should be about 30 ml. Mix with a mixer.
Dry the almonds in a pan. Part of the almonds are crushed into flour, part into a large crumb. Put in the dough and mix.
Add the starch, flour, baking powder , and knead the dough.
Flour can leave more or less, the dough should be soft, elastic. Put the dough in a bag and send it to the refrigerator for 30 minutes .
From the dough, we make balls the size of a walnut. I got 18 pieces.
Roll out the balls into sticks 10 cm long.
Put the sticks on a baking sheet covered with baking paper. Put in the oven, heated to 180 degrees, bake until Golden 15-20 minutes .
Let the sticks cool. Put milk chocolate in one bag and white chocolate in the other. Pulses heat the chocolate in the microwave ( you can use a water bath). Cut off the tips in packages and draw alternating white and dark strips of chocolate on sticks. Let the chocolate freeze in the refrigerator.