- For the filling
- 100 grams
peeled almonds (ground)
- 1 teaspoon
- 20 grams
- 1 tablespoon
Whipping cream (as needed)
Powdered sugar (to sprinkle)
For the dough, mix flour with sugar, salt, vanilla sugar and ground almonds. Finely grate orange zest and add half to mixture, setting other half aside. Chop butter into small pieces, add egg yolk and knead into a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes.
For the filling, mix almonds with marmalade, marzipan, powdered sugar and remaining orange zest. Add enough heavy cream to make mixture smooth but not runny.
Preheat oven to 170°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll out dough on a floured surface until about 3/10 cm (approximately 1/10 inch) thick. With a cookie cutter, cut out round cookies measuring 3-4 cm (approximately 1 1/2 inches) in diameter. Beat egg white slightly with a fork. Brush cookie edges with egg white and add a scoop of filling to center of cookie. Fold over and press edges together to seal. Place on baking sheet and bake until golden brown, or about 10-15 minutes. Place cookies on a wire rack to cool and dust with powdered sugar to serve.