For the Orangettes:
- 4 oranges Navel
- Sugar (granulated white sugar)
- Wash the oranges.
- With a knife cut strips from the oranges.
- Cut the peel into thin slices.
- Boil water in a cooking pan and add the orange peels.
- Boil for 15 minutes on medium heat.
- Rinse the orange peels and repeat again one more time, this process help to remove the excess of the bitterness.
- Weigh the orange peels and add the same weigh of granulated white sugar and cover with water.
- Cook until to reduce the water, the syrup becomes thick.
- Drain the orange peels and put it on a parchment paper and set aside for 24 hours.
- In a bowl pour a little bit of white granulated sugar and add the orange peels, mix the sugar and the orange peels.
- The sugar will crystallize the Orangettes.
The taste is sweet and a little bitter, perfect to accompany desserts.
- 15 fresh dates (deglet nour for me)
- 100g of almond powder
- 100g of icing sugar
- 2 tablespoon of orange water blossom
- Food coloring
- 1 drop of pure almond extract
- White granulated sugar for decoration.
- Make a vertical cut in the middle of the date and remove the pit, proceed the same way for all the dates and set aside.
- In a bowl mix the almond powder and the icing sugar.
- Pour a drop of pure almond extract.
- Pour a drop of food coloring (green for me).
- Pour 2 tablespoons of orange water blossom and mix again with your fingers until you obtain a compact dough.
- Put the dough into a plastic bag and store into the fridge for 15 minutes.
- Remove the dough from the fridge.
- Pinch a little of the almond paste, make a little roll cylinder the size of the date and fill the inside of the date.
- Sprinkle with the white granulated sugar.
This almond paste can be stored for 1 month in the fridge.
It’s soft and sweet, a perfect delicatessen for winter festive and the flavor of Deglet Noor date is unique. A family recipe from 4 generations.