| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 piece Tangerine juice and zest
- 100 gram Margarine
- 3 tablespoons Sugar
- 50 gram Almond
- 150 gram Flour wheat / Flour
- 1 tablespoon Potato starch
- 1 teaspoon Baking powder
- 1 pinch Salt
- 1 pack Vanilin
- 30 gram White chocolate
- 30 gram Milk chocolate
Ingredients
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Instructions
- 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.
- Enjoy your tea!
- Bon appetit.
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