How to make
Cut the tangerines into thin circles, arrange them on a napkin and cover with another one to absorb the moisture from the fruit.
In a bowl, beat the softened butter at room temperature with the sugar until a fluffy mixture is obtainedd.
Add the egg and continue beating for another 5-6 minutes, until the egg is well homogenized in the butter cream.
Sift the flour with the cinnamon, vanilla and a pinch of salt. Add it to the oil mixture in small portions.
Add the ground almonds and flavor with the grated orange peel. Knead a soft dough for your Christmas cookies.
Divide it into two equal parts. Make each part into a long cylinder. The diameter of the cylinders should be as large as a tangerine circle. Put the cylinders in a long plate and refrigerate them for an hour.
The colder they are, the easier it will be to cut them. Slice the chilled cylinders into about half a centimeter wide slices.
Put a tangerine circle on each slice. Press the cookies lightly.
Arrange the cookies in a large baking tray lined with parchment paper.
Bake them at 360°F (180°C) in a preheated oven for about 15 minutes.
Cool the baked Tangerine Christmas Cookies on a wire rack.
Enjoy!
