SUN BISCUITS: ORANGE AND CALENDULA
2 cups unbleached flour (more or less 1 pound) 1 ½ ounces potato flour 2 eggs at room temperature 2/3 tablespoon baking powder 4 ounces sugar 1 teaspoon vanilla powder a bit of salt 2 tablespoons calendula petals, cleaned and rinsed (be sure using culinary/edible flowers, not treated with chemicals and sprayed: for best result, grow your own) 3 ounces unsalted butter at room temperature 1/2 cup milk at room temperature 1/4 cup fresh-squeezed orange juice freshly grated orange zest (2 organic oranges) flaked almonds, and, if you like, powdered sugar to garnish Preparation:
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Cheerful calendula flowers (marigold) are in full blossom in this season: not only beautiful to see, but also wonderful, yummy to taste and healthy in our kitchen. They have been featured in culinary dishes of all types for centuries. The colourful petals bring joy to your garden and kitchen and taste great in soups, salads, herb butter and cheese. This is a yummy biscuit recipe that tastes wholesome and simple, and makes the most of these colourful petals and fresh flavors, adding a slight note of spice and bitter to our cakes. The calendula petals make the dough a gorgeous yellow colour: we hope that the whole thing makes you glow like a lovely happy calendula in the sun.
Ingredients: (30/40 biscuits) 
Preheat oven to 350 °F degrees. Mix butter, sugar and orange peel with a hand grinder, and beat carefully until the mixture becomes like cream. Add vanilla and eggs slowly, one by one, mixing vigorously and thoroughly between each addition, scraping the sides and bottom of the bowl; then milk and orange juice and stir well, to create a stable emulsion of liquid and fat. Sieve together dry ingredients: flours, yeast and salt, combining calendula petals. Gradually and slowly beat in flour, until well-blended. If the batter is not properly emulsified, the resulting cake can be uneven and flat, flavourless, and with a heavy texture. Drop by spoonfuls onto lightly greased cookie sheet. Put the almond flakes on every biscuit and bake about 12/15 minutes until golden (pass a clean thin stick through the cake, if the stick comes out clean then the baking is completed); brush butter on top of biscuits a minute or two before taking out of oven. Let them cool a few minute before eating.
