INGREDIENTS
40 g (2 tablespoons) mandarin peel, chopped
60 ml (1/4 cup) mandarin juice
260 g (1 1/2 cups) flour
100 g (7 tablespoons) softened butter
90 g ( 2/3 cup) sugar
1 egg yolk
5 ml (1 teaspoon) vanilla extract
8 g (1 1/2 teaspoons) baking powder Salt
to taste

For coating:
Granular sugar
Icing sugar

METHOD
In a bowl combine the softened butter with the sugar. Mix well until smooth.
Stir in the tangerine peel, add the tangerine juice and stir to combine.
Mix the egg yolk, vanilla extract and a pinch of salt.
Add the flour and yeast and knead everything with your hands until you obtain an elastic dough. Cool in the refrigerator for 15 minutes.
Form the dough into a log and divide it into 20g balls.
Dip each ball in granulated sugar and then in icing sugar.
Place on a baking tray lined with baking paper and bake in a preheated oven at 170°C/350°F for 10-12 minutes. Let cool.