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Almond Cookies With Marmalade

A community recipe by sugarbaby

Not tested or verified by Nigella.com

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Introduction

Easy to make, mouthwatering cookies.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: It makes around 50 cookies.

Metric U.S.

200 grams butter
250 grams flour
100 grams ground almonds
70 grams caster sugar
2 tablespoons vanilla sugar
1 egg
1 pinch of baking powder
1 redcurrant marmalade

7 ounces butter
8⅚ ounces flour
3½ ounces almond meal
2½ ounces superfine sugar
2 tablespoons vanilla sugar
1 egg
1 pinch of baking powder
1 redcurrant marmalade

Method

Almond Cookies With Marmalade is a community recipe submitted by sugarbaby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Leave the butter at room temperature for some time so that it is quite soft.
Put in in a bowl together with flour and stir it well with your hands.
Then add all the other ingredients and knead them together thoroughly.
Leave the dough in a cool place for about half an hour.
Then make small dough balls (approximately 2.5 cm in diameter) and put them on the baking tin about 3 cm apart.
Use your finger and make small holes on top of the balls.
Fill the holes with marmalade.
Bake at 200 degrees for about 10 minutes.

Leave the butter at room temperature for some time so that it is quite soft.
Put in in a bowl together with flour and stir it well with your hands.
Then add all the other ingredients and knead them together thoroughly.
Leave the dough in a cool place for about half an hour.
Then make small dough balls (approximately 2.5 cm in diameter) and put them on the baking tin about 3 cm apart.
Use your finger and make small holes on top of the balls.
Fill the holes with marmalade.
Bake at 200 degrees for about 10 minutes.

Additional Information

Instead of redcurrant marmalade you can use any other type of sourly marmalade, such as raspberry or rhubarb. You can replace almonds with hazelnuts or walnuts or even coconut flour which goes fabulously with sour marmalade.