ALMOND PASTRY

Mix the butter and the icing sugar using the pastry hook. Mix the eggs and unpeeled almond flour, alternating the two ingredients. Lastly, mix in the sifted flour and knead until you have a homogenous mixture. Line two 57 cm long rectangular baking trays, 9 cm wide and 4 cm deep.

ALMOND CREAM

Cream the butter and caster sugar, kneading it with the pastry hook. Mix the egg and almond flour, alternating the two ingredients. Finally, add the Cointreau and the orange peel to create a homogeneous mixture.

Add:

• 150 g. Cesarin Orange Ripples
• 150 g. Cesarin Orange TuttaFrutta

MACARONNADE 

Mix the egg whites and the caster sugar with a whisk. Sprinkle the icing sugar and almond flour from above, and blend them in by hand, mixing with a spatula until the mixture reaches the correct consistency.

Preparation

Spread the Cesarin Orange Topping onto the sugared dough, then sprinkle with Cesarin Tuttafrutta Orange. Using a star piping nozzle, spread the almond cream, filling three quarters of the rectangular baking tray. Cook in the oven at 160°C for 20 minutes. After leaving the desserts to cool, spread a layer of Macaronnade on to the cooled almond cream and cook the whole thing again for 10 minutes at 170°C. Lightly sprinkle the dessert with icing sugar and then finish cooking in the oven for 15-20 minutes at 170°C.