• Prep Time: 1 Hour
  • Cook Time: 50 Minutes

Number of servings

Cookie Dough ingredients

  • .25 Cup rice flour
  • .25 Cup almond powder
  • 2 Tablespoons butter
  • 1.5 Tablespoons maple syrup

Cream Cheese Filling ingredients

  • 1 SunkistĀ® Navel or Valencia orange
  • 1 Cup cream cheese
  • 2 Tablespoons honey

Cookie Dough

Directions

  1. Bring butter to room temperature. Preheat oven to 350F.
  2. Put rice flour and almond powder in a bowl and mix them all together.
  3. In a separate bowl, mix the butter with a whisk. Once it is smooth, add the maple syrup and mix. Add the rice flour and almond powder and grind to an even mixture.
  4. Place the mixture in a plastic bag, roll out to 5mm thickness with a rolling pin. Place it on a tray, and put it in the fridge for 10 minutes.
  5. Cut open the side of the plastic bag. Cut out the dough with a mold, and place it on a baking sheet lined with a baking pan.
  6. Bake for 10 minutes, then lower the temperature to 325F for 5 minutes. When baked, place it on a net or something similar to cool.

Cream Cheese Filling

Directions

  1. Place cream cheese in a bowl and softly knead with a whisk, add honey and mix until combined.
  2. Peel orange and remove the pulp from the thin skin.
  3. Divide the orange into 2 or 3 equal portions and add it into the dough.
  4. Cover with a plastic wrap and form it into a bar of about 5 cm in diameter, place in fridge for an hour.
  5. Cut the cream cheese filling into 2.5-cm slices and place it between the cookies.