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Categories:
butter orange zest granulated sugar egg yolks flour flour cornstarch ground almonds Icing egg white powdered sugar lemon juice pink sugar
Viewed: 47 - Published at: 6 years agoIngredients
- 1 cup butter, at room temperature
- 2 tsp orange zest
- 1/2 cup granulated sugar
- 2 None large egg yolks
- 2 1/4 cups all-purpose flour, sifted
- 1/3 cup self-rising flour, sifted
- 2/3 cup cornstarch
- 1 1/4 cups ground almonds
- None None Royal Icing
- 1 None large egg white
- 1 1/2-2 cups powdered sugar, sifted
- 1 tbsp lemon juice, plus 1/4 tsp
- None None pink, blue and yellow food colorings
- 2 oz sugar pearls
Method
- To make the almond cookies, in a stand mixer, beat butter, orange zest, sugar and egg yolks until light and fluffy. Mix in flour, cornstarch and ground almonds in 2 batches. Transfer to a lightly floured work surface and knead until smooth. Divide dough in 1/2 then roll both pieces out between parchment paper until 1/8 inch thick. Refrigerate for 30 mins.
- Preheat oven to 350°F. Line 2-3 baking trays with parchment paper.
- Using circular cookie cutters, cut out 18 large rounds, 12 medium rounds and 12 small rounds from dough. Arrange on trays. Bake cookies for 12-15 mins, or until golden brown. Let cool on trays.
- Meanwhile, to make the royal icing, lightly whisk egg white in a small bowl. Whisk in powdered sugar, 1 tbsp at a time, until it reaches a thick but loose consistency. Mix in 1/4 tsp lemon juice.
- Divide royal icing between 3 small bowls. Tint 1 pale pink, 1 blue and 1 yellow. Transfer 1/2 of each bowl of royal icing to separate piping bags fitted with small plain tips. Cover remaining icing in bowls directly with plastic wrap. Pipe different colored borders around outside edge of cookies. Let stand until set. Reserve any extra icing.
- Add 1-2 drops of remaining lemon juice to remaining icing in bowls to thin out to a pourable consistency. Transfer to separate piping bags. Use to "flood" cookies with icing inside borders. Let stand overnight.
- To make the wedding cakes, stack 3 large, 2 medium and 2 small cookies on top of each other, joining each cookie with a little royal icing. Decorate cakes with remaining icing and sugar pearls. Let set before serving.
