It’s wonderful when the house fills with the scent of cookies baking in the oven! If it’s raining outside, it’s even more beautiful. And if there’s also a tree full of twinkling lights, the magic is total. This is exactly the atmosphere in which I prepared these delicious Christmas cookies filled with orange marmalade. An absolute delight! Perfect for making small edible gifts.
Other Christmas cookies:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour 20 Minutes
- Preparation time: 30 Minutes
- Portions: 10 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for 10 Christmas Cookies
If you don’t have almond flour, you can finely chop the same amount of blanched almonds.
With these quantities, I made 10 cookies with a diameter of about 2.75 inches.
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 2/3 cup sugar
- 6 1/2 tbsp butter
- 1 packet vanillin
- 1 egg (medium)
- 1 pinch salt
- orange marmalade
- silver dragees
- powdered sugar (for dusting)
Tools
For preparing these cookies, I used a Thermomix, but you can use any other mixer, or simply knead by hand.
- 1 Mixer
- Plastic wrap
- Rolling pin
- Parchment paper
- 1 Cookie cutter 2.75-inch star-shaped
- 1 Cookie cutter 0.6-inch star-shaped
- 1 Baking sheet
Preparation of the Christmas Cookies
Place the sugar in a mixer and grind it finely (with the Thermomix, 10 seconds at speed 8). This way you will get sugar slightly coarser than powdered sugar.
Then add the almond flour, all-purpose flour, vanillin, and a pinch of salt, and mix quickly (5 sec., speed 4).
At this point, add the butter in pieces, the egg yolk, and a few tablespoons of egg white, and start kneading (1 min. kneading speed). If the mixture is too crumbly, add a bit more egg white and knead for a few more seconds until you get a soft and pliable dough. I used a total of 20 g of egg white.
Transfer the dough to a floured surface, shape it into a block, wrap it in plastic wrap, and refrigerate for at least an hour.
After the resting time, place the dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of 1/8 inch.
Then, using a 2.75-inch star cookie cutter, cut out 10 large stars.
From the dough scraps, take 15 g of dough and form a cord about 10 inches long.
Spread a thin layer of orange marmalade on each star, leaving the tips free, then put a bit more in the center.
Roll the prepared dough cord over it.
Cut out 10 small stars and place them on top of the dough cord.
Finally, place a silver dragee in the center of the small star and on the six tips of the large star. Repeat the same for all the other cookies.
Refrigerate the cookies for about twenty minutes so they harden a bit after being handled.
After this time, bake the Christmas orange cookies in a preheated static oven at 356°F for about 15 minutes.
Remove from the oven and avoid touching them until they have completely cooled. Only then transfer them to the serving plate and dust with powdered sugar. Enjoy! Paola
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