Remove the zest from the orange, squeeze the juice (30 ml.). Add orange juice, orange zest (2 tablespoons) to the bowl, add vegetable oil (30 ml.). Stir the mixture.
Separate the whites from the yolks. Add 1 chips to the yolks. salt, vanillin (1/2 tsp) and set aside. Beat the whites until light foam. Then, in portions, in 2-3 doses, enter the total amount of sugar (90 g). Then beat the whites until firm peaks.
Then add 3 egg yolks one at a time, whisking the protein mass continuously.
Then add in portions the flour. Knead the biscuit dough from bottom to top until smooth.
Then add part of the protein-flour mixture (2-3 tablespoons) to the oil-orange solution. Stir the mixture.
In the future, it will be easy to add and mix until smooth, the biscuit dough.
Rinse dried apricots, cut into small pieces. Add pieces of dried apricots to the biscuit dough. Knead the biscuit dough again.
Line the baking dish with parchment. Mold size (18 cm.) Add biscuit dough to the mold. Raise the mold slightly and hit the surface of the table to remove bubbles, then send it to the oven preheated to 170-180C. Bake the biscuit until dry. I want to draw your attention, everyone chooses the time and temperature regime independently, focusing on the capabilities of their oven.
Cool the finished biscuit to room temperature, then wrap with cling film and send to the refrigerator overnight. When serving, sprinkle with lemon icing or icing sugar as desired. Enjoy your tea!