Almond-Marmalade Spoonprints from The Art of the Cookie by Shelly Kaldunski
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
- ½ cup (5 oz/155 g) blood orange marmalade
- 1½ cups (7 ½ oz/235 g) all-purpose flour, plus flour for shaping cookies
- ½ cup (2 oz/60 g) almond flour
- ½ cup (4 oz/125 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon almond extract
- ½ cup (3 oz/90 g) slivered blanched almonds, toasted
- White sanding sugar (optional)
- ¾ cup (6 oz/185 g) unsalted butter, at room temperature
- 1 large egg yolk, separated
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