The spiced cookies with orange marmalade and chocolate are delicious and fragrant, perfect for the Christmas season but not only. Delightful shortcrust pastry cookies flavored with spices like cinnamon, cloves, and ginger, filled with orange marmalade, and covered with dark chocolate and orange zest. A combination that evokes the autumn and winter seasons. Perfect to enjoy for an afternoon snack with a cup of tea or after meals, also excellent for breakfast and, why not, as a gift.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 21 Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 2 1/2 cups all-purpose flour (+ as needed for the work surface)
- 5.3 oz butter
- 5.3 oz 50% dark chocolate
- 1/2 cup orange marmalade
- 2/3 cup granulated sugar
- 1 orange (edible peel)
- 1 egg
- to taste spices (cinnamon, ginger, ground cloves)
- 1 pinch fine salt
Tools
- Kitchen Scale
- Stand Mixer
- Paddle Attachment
- Work Surface
- Refrigerator
- Plastic Wrap
- 2 Baking Sheets
- Parchment Paper
- Rolling Pin
- Cookie Cutter
- Oven
- Saucepan
- Bowl
- Small Bowl
- Teaspoon
- Rubber Spatula
- Tray
Steps
To prepare the spiced cookies with orange marmalade and chocolate…
In the bowl of the stand mixer fitted with the paddle attachment, place the cold butter from the refrigerator cut into cubes and the granulated sugar. Start the mixer until a sandy consistency is achieved.
Add the egg and mix it with the butter and sugar mix, then add the all-purpose flour, spices, and a pinch of fine salt. Start the mixer again, increasing the speed until the dough starts to come together.
Transfer the dough to the lightly floured work surface, form a disc about 3/4 inch thick, then wrap it in plastic wrap and place it in the refrigerator to rest for 30 minutes.
After the resting time, roll out the shortcrust pastry to a thickness of about 1/5 inch with the rolling pin on the lightly floured work surface and cut out approximately 42 cookies (depending on the size of your cutter).
Place the cookies on the baking sheet lined with parchment paper and bake in a preheated oven at 356 degrees Fahrenheit (180 degrees Celsius) for 10-15 minutes in fan mode.
When all the cookies are baked, remove them from the oven and let them cool slightly. Meanwhile, pour the orange marmalade into a small bowl.
Take a cookie, spread the orange marmalade on top, and place another cookie on top, continue this process until all are filled.
Fill a saucepan with water (about 1 inch) and heat it. Place a glass or steel bowl on top and break the dark chocolate inside. Melt it by stirring with a rubber spatula.
Once the chocolate is melted, take one cookie at a time and dip about half of it into the chocolate, letting the excess drip off. Place the cookie back onto the parchment paper and continue the same way with the other cookies. If you have leftover melted chocolate, you can drizzle it over the uncovered half of the cookies using a teaspoon.
Grate some orange zest over the cookies, let the chocolate cool on the cookies on the baking sheet, then transfer them to a plate or tray without stacking and let them firm up in the refrigerator before enjoying.
