Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup orange juice
- 1/2 cup confectioners’ sugar
- 1/4 cup orange marmalade
- 2 tablespoons orange liqueur
- 2 tablespoons heavy cream
- 2 tablespoons fresh orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Special Equipment Needed:
- Stand mixer
- 2 baking sheets
- Parchment paper
- Rolling pin
- Pastry bag
- Round cookie cutter
- Small offset spatula
- Wire rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract and orange juice and mix until combined.
6. Add the dry ingredients and mix until just combined.
7. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness.
8. Using a round cookie cutter, cut out circles of dough and place on the prepared baking sheets.
9. Bake for 12-15 minutes, or until golden brown.
10. Allow to cool completely on a wire rack.
11. In a medium bowl, whisk together the confectioners’ sugar, orange marmalade, orange liqueur, cream, orange zest, cinnamon, and nutmeg until smooth.
12. Transfer the mixture to a pastry bag fitted with a small round tip.
13. Pipe the mixture onto the cooled cookies, forming a spiral pattern.
14. Allow to set before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information (per serving):
Calories: 140
Fat: 6 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients:
- Unsalted butter: Coconut oil
- Orange juice: Lemon juice
- Orange liqueur: Grand Marnier
- Heavy cream: Coconut cream
Variations:
- Use different citrus juices and zests for different flavors
- Add chopped nuts or dried fruit to the dough
- Use a different liqueur for a different flavor
Tips and Tricks:
- Make sure the butter and sugar are creamed together until light and fluffy
- Roll the dough out to an even thickness for even baking
- Allow the cookies to cool completely before piping the filling
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve on a platter with fresh fruit
- Arrange on a tiered cake stand
- Place on a cake plate with a doily
Garnishes:
- Chopped nuts
- Dried fruit
- Candied citrus peel
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Ice cream sundae
Troubleshooting Advice:
- If the dough is too sticky, add more flour
- If the dough is too dry, add a tablespoon of orange juice
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Keep the dough refrigerated until ready to use
- Wash hands before and after handling the dough
Food History:
Orange Religieuse is a classic French pastry that dates back to the 19th century. It is traditionally made with a choux pastry dough and filled with a creamy orange custard.
Flavor Profiles:
This pastry has a sweet and tart flavor with notes of orange, cinnamon, and nutmeg.
Serving Suggestions:
- Serve as a dessert after a meal
- Enjoy as a snack with a cup of tea
- Pack in a lunchbox for a sweet treat
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Region: French