Marmalade cookies

Simplicity is a magic word speaking about cookies. When I bake cookies I focus on a couple of ingredients that I want to bring out. In this case I chose the lemon flavour and my home made orange marmalade.
Instruction for tasting: take one of these cookies, have a sit on your sofa and slowly relish the flavour. A sense of peace and full satisfaction is settling over you.
They are addictive, do not eat all at once :)

Marmalade cookies

For about 25 cookies

    • 150gr plain flour (00 type – T405)
    • 30gr almond flour
    • Two yolks
    • 80gr caster sugar
    • 90gr unsalted chilled butter
    • half teaspoon baking powder
    • lemon zest
    • Salt
    • Marmalade (for me home made orange marmalade)

Put the flour, the caster sugar and the lemon zest into a bowl and mix together. Add the butter in small cubes and rub the ingredients together with your fingertips, until form crumbs. Add two yolks and a pinch of salt and work the dough until comes together – if it is necessary add one or two spoons of cold water - then shape it in a ball and press gently to form a flattish disk. Set aside in the fridge for at least 30 minutes. 

Heat the oven to 180°C. Take the shortcrust pastry from the fridge, dust with flour and roll out between two sheets of parchment paper.  Use a cookie cutter to cut the dough into rounds. Fill half of the rounds with the marmalade and cover with the other half. Use a fork to seal the edges of each cookie. Transfer these to a line tray and bake for 15 minutes, until golden all over. Remove from the oven and set aside until completely cool. 

These cookies will keep for up to a week in an airtight container.