Easy<\/p>\n
45 cookies<\/p>\n
45 minutes<\/p>\n
10 minutes<\/p>\n
1 hour 55 minutes<\/p>\n
Orange and almond paste blend harmoniously in these delightful winter cookies. These treats are a staple in Christmas cookie assortments and make a thoughtful gift for friends during the holiday season.<\/p>\n
– 175 grams of cold butter, cut into small pieces
\n– 250 grams of flour
\n– 100 grams of almond powder
\n– 1 packet of vanilla sugar
\n– 1 egg
\n– 2 teaspoons of untreated orange zest
\n– 1\/3 jar of orange marmalade
\n– 125 grams of powdered sugar
\n– 2 tablespoons of orange juice<\/p>\n
1. **Making the Dough**<\/p>\n
In the bowl of your food processor, combine the butter, sugars, flour, almond powder, almond paste, and 1 teaspoon of orange zest. Process until the mixture forms a dough ball that pulls away from the sides after 2 or 3 minutes. You can also use a dough hook on a handheld mixer or stand mixer. Wrap the dough in plastic wrap and refrigerate for 1 hour or longer.<\/p>\n
2. **Baking**<\/p>\n
Roll out a quarter of the dough between two sheets of parchment paper to about a 3mm thickness, and use a cookie cutter to cut out round (or square) shapes. Place these on a baking sheet lined with parchment paper. Preheat the oven to 175\u00b0C (or 150\u00b0C with convection heat) and bake the first sheet for 10 minutes, or until the cookies are lightly golden. Continue with the remaining three-quarters of the dough and bake.<\/p>\n
3. **Filling the Cookies**<\/p>\n
Allow the batches of cookies to cool, then spread orange marmalade on the bottom of one cookie and sandwich it with another cookie.<\/p>\n
4. **Glazing**<\/p>\n
Mix the powdered sugar with a spoonful of orange zest and blend it with two or three spoonfuls of orange juice. Gradually moisten the powdered sugar so that the glaze remains somewhat thick. Spread this glaze thickly over the top of the cookies and let them dry for several hours. Store in an airtight tin box.<\/p>\n\n\n