Viennese Cookies with marmalade
(adapted from Beverly Stirrat British Columbia)
1 stick + 2 Tbsp unsalted butter (room temperature)
2.5 oz granulated sugar
1 ⅛ cup all purpose flour (9.5 ounces)
¾ oz almond flour*
½ - ¾ cup Just Jan’s Tangerine Marmalade
1 cup dark chocolate chips
1 Tbsp. coconut oil
*grind whole almonds if you have them - it makes all the difference.
In a large bowl, cream together sugar and butter until light. Add the flour and ground almonds until mixed well and the dough comes together. You may need to add a little melted butter if the dough is too dry and won’t take shape. Cover and chill for at least 1 hour.
Preheat the oven to 350 degrees. On a lightly floured surface, roll out the dough to approximately ¼” thickness. This dough is going to be a little crumbly but stay with it - definitely worth the little extra work. Using a floured cookie cutter, cut 2” rounds and place on a parchment lined baking sheet. Bake for 8-10 minutes or until the edges are golden. Cool partially on pans for 5 minutes before transferring to a wire rack.
Once the cookies are cool, spread the marmalade on one half of the cookies and top with the other half. Melt chocolate chips and coconut oil in a double boiler over simmering water. Dip half the cookie sandwich into the chocolate and place back on the rack so the excess can drip off. Store in an airtight container or just eat them right now!
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