240 g plain flour
200 g Dansukker Light Muscovado Sugar
2 g Dansukker Vanilla Sugar
30 ml Cointreau or Grand Marnier
Juice and grated zest of 1 untreated orange
30 g butter or margarine
2 eggs
200 g shelled almonds

Combine the dry ingredients in a bowl. Add the liqueur, orange zest, butter or margarine and egg and stir to make a dough. Work in the almonds. Put the dough in a plastic bag and refrigerate for at least 30 minutes.

Divide the dough into two parts. Sprinkle the work surface with flour and roll each part into lengths about 3 cm in diameter. Put the lengths on a baking sheet lined with baking parchment. Bake at the centre of the oven at 175 °C for approx. 12 minutes. Cut the lengths into pieces 1 1/2 cm wide. Return them to the baking sheet, cover with baking parchment and bake for a further 10 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.