Orange Squares

Stick the parchment to the corners with a dab of batter so it won't slide while smoothing.

Only grate the orange-colored layer; the white pith underneath tastes bitter.

Collect the juice that is released and use it later for the glaze.

The mixture should be spreadable; let it rest briefly so the nuts can swell slightly.

A slightly moistened spatula or the back of a spoon helps achieve a particularly smooth surface.

The slab should feel firm but not become too dark; if browning is uneven, turn the sheet once near the end.

Wipe a large sharp knife briefly between cuts to get especially clean edges.

Use more powdered sugar for a thicker glaze, or add a few drops more orange juice for a thinner one.