Hussar Almond Cookies with Marmalade

Popular homemade cookies that are so delicate and light that they melt in your mouth. They pair well with a cup of warm drink, and when beautifully packaged, they make a wonderful gift.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 200 g Butter, unsalted

  • 300 g Wheat flour, white, multi-purpose

  • 80 g Nuts, almonds

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 2 piece Egg, egg yolk, fresh

  • 120 g Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Cut the butter into cubes. Sift the flour into a bowl and mix it with almond flour, sugar, and salt. Sprinkle the butter cubes over the mixture. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to create a crumbly texture. Add the egg yolks and quickly knead into a crumbly dough. Shape into a ball, wrap in plastic wrap, and refrigerate for one to two hours.

  2. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. On a lightly floured surface, roll the chilled dough into a thick log and cut into equal-sized pieces. Shape into balls and place them on the baking tray. Gently flatten each ball, then use the handle of a wooden spoon to make a small indentation in the center of each cookie (for the marmalade). Bake in the preheated oven for 10 to 12 minutes, until lightly golden brown.

  3. Warm the marmalade in a small pot. Remove the baked cookies from the oven and fill the indentations with the warmed marmalade. Allow the cookies to cool completely, then dust with powdered sugar, arrange on a plate or platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 451.37 kcal
  • Fat: 24.85 g
    • Saturated Fat: 12.72 g
  • Carbohydrates: 50.77 g
    • Sugars: 21.05 g
  • Protein: 6.06 g
  • Fiber: 1.78 g

Advice

Almonds can be replaced with ground hazelnuts or walnuts.