Oh the joy of these little biscuits (biscuits, cookies – whatever - just eat them!), and just like the elusive blood orange, they're only around for a short time! Blood oranges are abundant in vitamin C, antioxidants, folic acid and fibre. The biscuit dough can be a little sticky to handle, but it's manageable, and then they look like little smooth macaroons while baking. So sweet! If you have any candied oranges left over, sprinkle them with caster sugar, store in an airtight container and use to decorate desserts. —Cle-ann
Preheat oven to 160°C. Line 2 baking trays with baking paper.
Beat butter and sugar together until light and creamy, add vanilla bean paste and beat. Add zest, juice, gf flour, potato starch, almond meal and beat slowly until it comes together.
Roll 1 tbsp of dough into a ball for each biscuit, place on baking tray, leave a few centimetres between biscuits. Once they are all rolled, flatten slightly with the palm of your hand. If the dough is a little sticky just wet your hands a little.
Bake for 15 to 20 minutes. Cool on the tray.
To make the candied blood orange, cut blood orange in half then slice thinly. In a medium pan combine sugar and water over a high heat, when sugar dissolves add blood orange slices, reduce heat to medium to low and simmer for 10-15 minutes turning once.
Meanwhile make the icing by whisking icing sugar and blood orange juice in a small bowl until lumps disappear.
Remove the candied blood orange from the heat.
When biscuits are cool dip the tops into the icing and place onto a wire rack, garnish with candied blood orange. Let the icing set and serve.