Orange Leaves, Nougat Strips, and Coconut Rings

Ingredients

• 250 g wheat flour (Type 550)
• 100 g cornmeal
• 1 tsp Weinstein baking powder
• 100 g sugar
• 1 pinch salt
• 170 g yogurt butter
• 1 Organic Orange
• 1 tsp ground cinnamon
• 50 g fine orange jam (no pieces)
• 1 tsp fleur de sel
• 40 g nut nougat (firm cuttable)
• 20 g coconut flakes (3 tbsp)
• 20 g dark chocolate couverture

Instructions

1. 1.

   For the base dough, mix both flours, baking powder, sugar, and a pinch of salt in a mixing bowl. Add yogurt butter in small pieces and 4 tbsp water. Knead with hand mixer attachments until smooth, then divide into three equal portions.

2. 2.

   For the orange leaves, rinse the orange hot and dry it. Grate 1/4 of the zest finely and mix with a pinch of cinnamon into one portion of base dough.

3. 3.

   Line two baking sheets with parchment paper. Roll out dough on floured surface to about 2 mm thickness. Cut out 6 cm diameter leaf shapes with a cutter, place on sheets, and bake in preheated oven at 180 °C (fan: 160 °C) for about 10 minutes.

4. 4.

   Let the orange leaves cool slightly on a large wire rack atop parchment paper.

5. 5.

   Heat orange jam in a small pot until boiling. Glue each pair of orange leaves together with a bit of hot jam and let them fully cool. For nougat strips, roll one portion of base dough into a 24 × 24 cm square on floured surface.

6. 6.

   Line two baking sheets with parchment. Cut dough into 2 × 6 cm strips, place on sheets. Sprinkle fleur de sel over half the strips. Bake in preheated oven at 180 °C for about 8 minutes.

7. 7.

   Cool strips on a wire rack. Warm nut nougat per package instructions, fill a freezer bag and cut off a small corner.

8. 8.

   Squeeze nougat mixture onto unsalted strip halves. Place one salted strip on top, press lightly, and let cookies fully cool.

9. 9.

   For coconut rings, knead remaining dough with coconut flakes. Roll out to about 3 mm thickness on floured surface.

10. 10.

    Line two baking sheets with parchment. Cut 5 cm diameter rings with a cutter, place on sheets, bake in preheated oven at 180 °C for about 10 minutes.

11. 11.

    Remove and cool on a wire rack atop parchment paper.

12. 12.

    Fill a small pot about two-thirds full with water and bring to boil. Reduce to very low heat so water only gently simmers. Chop chocolate couverture.

13. 13.

    Pour half the chocolate into a metal bowl and melt over the prepared hot water bath at low heat. Add remaining chocolate and melt as well.

14. 14.

    Place melted chocolate in a small freezer bag, cut off a corner. Spray chocolate strips onto coconut rings and let dry completely. Release rings from parchment paper.