Almond Spice Cookies Filled with Orange Marmalade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 110 mg | (3 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 200 grams butter
- 100 grams powdered sugar
- 100 grams almonds
- 1 egg
- ¼ tsp cloves
- ½ tsp cinnamon
- 1 tsp Lemon peel
- 1 Tbsp lemon juice
- For the filling and to decorate
- 400 grams Orange marmalade
- 1 egg yolk
Preparation steps
For the dough: In a food processor, combine the flour, almonds, powdered sugar, egg, cloves, cinnamon, lemon zest and lemon juice. Add the chopped butter and process until smooth. Wrap in plastic wrap and chill for 1 hour.
Divide the dough into 2 portions. Roll out 1 portion on a floured work surface into a 1 cm (approximately 1/3 inch) thick rectangle.
Arrange on a baking sheet lined with parchment paper. Cut in half lengthwise and separate the pieces slightly.
Roll out the remaining dough around 1 cm (approximately 1/3 inch) thick and cut into long, thin strips. Form a border over the rectangles of dough on the baking sheet with the strips and then fill with the marmalade. Cut into smaller rectangles and use the remaining dough strips to line the long edges of each small rectangle.
Spread the cookies out over the baking sheet.
Mix the egg yolk with a splash of water and brush over the cookie borders. Bake in a preheated oven (160°C) (approximately 325°F) for 40-45 minutes. Let cool.
