Ingredients
Cookie Dough
- 1/4 Cup rice flour
- 1/4 Cup almond powder
- 2 Tablespoons butter
- 1 1/2 Tablespoons maple syrup
Cream Cheese Filling
- 1 Sunkist® Navel or Valencia orange
- 1 Cup cream cheese
- 2 Tablespoons honey
Orange Cookie Sandwich
By Makiko Nakahira
Prep: 60 mins
Cook: 50 mins
Total: 110 mins
Serves: 6
Directions
Cookie Dough
- Bring butter to room temperature. Preheat oven to 350F.
- Put rice flour and almond powder in a bowl and mix them all together.
- In a separate bowl, mix the butter with a whisk. Once it is smooth, add the maple syrup and mix. Add the rice flour and almond powder and grind to an even mixture.
- Place the mixture in a plastic bag, roll out to 5mm thickness with a rolling pin. Place it on a tray, and put it in the fridge for 10 minutes.
- Cut open the side of the plastic bag. Cut out the dough with a mold, and place it on a baking sheet lined with a baking pan.
- Bake for 10 minutes, then lower the temperature to 325F for 5 minutes. When baked, place it on a net or something similar to cool.
Cream Cheese Filling
- Place cream cheese in a bowl and softly knead with a whisk, add honey and mix until combined.
- Peel orange and remove the pulp from the thin skin.
- Divide the orange into 2 or 3 equal portions and add it into the dough.
- Cover with a plastic wrap and form it into a bar of about 5 cm in diameter, place in fridge for an hour.
- Cut the cream cheese filling into 2.5-cm slices and place it between the cookies.
