Orange Almond Moons

Grate the marzipan finely and put it into a large bowl.

Quickly knead the marzipan with the sugar, almond flakes, ground almonds, finely grated orange zest, a pinch of salt, one egg and one egg yolk into a homogeneous almond dough.

For the icing, beat one egg white with a pinch of salt and the orange juice until stiff, then sift in the powdered sugar and continue beating for a total of about 3 minutes.

Preheat the oven to 160 °C fan (180 °C conventional) and line a baking tray with parchment paper.

Sprinkle the work surface with almonds, roll the almond dough out to about 1 cm thickness and cut out half-moons. Place them onto the prepared baking paper.

Cut the candied orange peel and dried apricots into long, thin strips. Brush the half-moons with the icing and arrange the strips decoratively on top.

Bake the orange almond moons for 13–15 minutes until they take on a light color.

Remove the pastries from the oven and let them cool briefly on the tray, then carefully transfer to a wire rack and cool completely.