Almond-Marmalade Spoonprints

Name: Almond-Marmalade Spoonprints
Yield: Makes about 25 Cookies
Ingredients: 1 teaspoon almond extract; 1 large egg yolk, separated; ½ cup (5 oz/155 g) blood orange marmalade; ½ cup (3 oz/90 g) slivered blanched almonds, toasted; White sanding sugar (optional); ½ cup (4 oz/125 g) granulated sugar; ¼ teaspoon salt; ¾ cup (6 oz/185 g) unsalted butter, at room temperature; 1½ cups (7 ½ oz/235 g) all-purpose flour, plus flour for shaping cookies; ½ cup (2 oz/60 g) almond flour

Preparation info

Makes about
25
Cookies

Difficulty
Medium

Appears in

The Art of the Cookie

By Shelly Kaldunski

Published 2011

About

Tart marmalade complements the sweet almond crunch in these cookies. Almond flour can be purchased or use a food processor to finely grind 3 ounces (90 g) of whole almonds.

Ingredients

1½ cups (7 ½ oz/235 g) all-purpose flour, plus flour for shaping cookies
½

Cookies
Vegetarian

Method

Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
In a bowl, whisk together the 1½ cups all-purpose flour, the almond flour, and the salt. In a large bowl, using an electric mixer on mediumhigh speed, beat the butter and gra