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

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

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

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Almond-Marmalade Spoonprints

Ingredients

Method

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