Orange biscuits (orangines)

Sophie Grigson's elegant orange biscuits are perfect with coffee
By Sophie Grigson
Orange biscuits (orangines)
  • Rating:
  • Serves: Makes 20 biscuits
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 30 mins resting for dough
  • Effort: easy



  • 60 g blanched almonds, roughly chopped
  • 60 g candied orange peel, roughly chopped
  • zest of 1 oranges, finely grated
  • 45 g plain flour
  • 60 g unsalted or lightly salted butter
  • 60 g caster sugar
  • 1 tbsp milk


1. Place the almonds and candied peel into a food processor and whizz until finely chopped.

2. Add the grated orange zest, flour, butter and suagr and whizz again. Pour in the milk and process until the mixture forms a smooth dough.

3. Roll the dough into a log with a diameter of about 2.5 to 3.5cm and wrap in cling film. Refrigerate for 30 minutes.

4. Preheat the oven to 160°C/gas 3 and line 2 baking trays with non-stick baking parchment.

5. Remove the dough from the fridge and cut into thin slices. Lay the biscuits on the baking sheets and bake for 10-15 minutes, until golden around the edges.

6. Remove from the oven and store in an airtight tin.

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