Ingredients

For biscuits
Egg white 1
Peeled and finely chopped almonds 130 g
Finely chopped hazelnuts 80 g
Icing sugar 70 g
Orange 1 grated peel
For the royal icing
Fresh egg white 1/2
Sugar 130 g
Squeezed lemon q.s.
Red food colouring q.s.

For the white and orange chocolate Chantilly cream
Orange juice 140 ml
Sugar 30 g
Cornstarch 15 g
Yolk 1
White chocolate 30 g
Fresh cream 100 ml
Decor Skewers

Method

For soft almond and hazelnut biscuits

Whisk the egg whites and gradually add the sifted icing sugar. Continue to whisk until you get a smooth, velvety and shiny mixture. Add the chopped almonds and hazelnuts and the grated orange peel. Mix with your hands, the mixture will be a little sticky. Sprinkle a little icing on the parchment paper and pour the mixture, flatten it with your hands first and then cover it with cling film and spread it, using a rolling pin, to form a 1 cm thick rectangle. Leave it to rest in the fridge for a couple of hours, better if overnight. Cut out the little stars with the help of a star-shaped biscuit cutter. Place the little stars on a baking plate covered with parchment paper and bake at 180°C for 10/12 minutes.

For the royal icing

Place the egg white, the lemon drops and the whipped egg whites in a bowl. Slowly add the icing sugar and mix until the icing is smooth and homogeneous, and without lumps. The icing should be quite dense, not liquid, so if necessary add more icing sugar. Place in a pastry bag with a 1/1.5 mm nozzle and decorate the biscuits.

For the white and orange chocolate Chantilly cream 

In a saucepan, combine the yolk, sugar and cornstarch and mix, then add the orange juice. Put the cream on the heat and mix until it becomes thick. With the heat off, add the white chocolate and mix until completely melted. Pour the cream into a bowl, cover with cling film and leave it to cool well. Finally add the cream mixing from bottom to top, trying not to deflate the mixture.

Plating

Place the Chantilly Cream in a glass. Insert 2 biscuits at a time in a Decor Skewer and place it vertically in the glass.