• Oven 160 C / 320 F
• You will need a flat try a rolling pin and a 5 cm cutter (2 in) and several pieces of baking paper.
• Put the sugar and the mandarin peel into the food processor and process until the peel is very fine and the sugar begins to turn orange.
• Add the softened butter to the sugar and process till well mixed and smooth. (1 minute). Scrap down the sides and pulse to combine.
• Add the flour and almond meal and mix until just pulling together into a ball.
• Tip out onto a work surface and bring the dough together very gently and put onto a baking paper lined tray and cover with another piece of baking paper. Roll out to approximately 1 cm / 1/4 in the put into the fridge.
• Rest approx 30 min or till firm
• Cut the biscuits and put onto a lined flat baking tray. Sprinkle with a little fine sugar if you like. chill again if they have softened.
• Bake for approx 15- 20 minutes depending how hot your oven is. Touch lightly in the centre and they should be reasonably firm.
• Use the scraps up. Push them together gently. Roll out again and cut into rounds sprinkling with a little sugar

Filling

• Put the icing sugar into a bowl and add 1 tablespoon of mandarin juice. Mix well. Add only a bit of extra juice at a time till the icing is only just spreadable. If you add too much liquid the icing will stay wet.
• Sandwich the Shortbread with this mixture or spread over individual biscuits.