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1
Preheat the oven to 350F.
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2
In a stand mixer fitted with the paddle attachment, cream the butter at high speed about 1 minute.
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3
Add the sugar, and beat 3 to 4 minutes at medium high, until light and fluffy.
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4
Add the egg yolk and vanilla and beat a few more minutes, until light and fluffy.
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5
Slowly add the flour and salt, and mix at low speed until the dough comes together.
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6
Shape the dough into logs about 1 1/2 inches in diameter.
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7
Roll the logs in sugar, then wrap each one in plastic and refrigerate until firm.
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8
Julienne the candied tangelo zest.
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9
Slice the logs into 1/4-inch-thick rounds and top each one with candied tangelo zest.
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10
Bake 10 to 12 minutes, until theyre lightly browned on the bottom.
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11
Using a peeler, make long strips of zest about 1/3 inch wide.
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12
Place them in a small pot, cover with cold water, and bring to a boil.
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13
Boil for 1 minute, drain, rinse with cool water, and repeat the process two more times.
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14
Place the sugar in a pot and add 1/2 cup water.
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15
Add the blanched zest and ring to a boil.
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16
Turn the heat to low and cook very slowly, about 30 minutes, until the liquid becomes thick and syrupy.
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17
Store the zest in the syrupy liquid in the refrigerator.
