A flourless cookie: almond marmalade cookies

Ah, now here is where Annalena shows you how you can break away from what you think is standard, and wind up with a recipe that is quite tasty, unusual, fun, and easy.
Doesn't that describe, pretty much, the perfect date for all of us?
Back when I was much younger - a LONG time ago - there used to be a cookie available called an "Oriental almond cookie." Now, we're not allowed to use "oriental" anymore, although I must confess that, taken out of context, it is a beautiful word. "Oriental" means "rising," from Latin "orire," so the context is the rising of the sun. I wish we could disabuse the word of its signifier meaning, and use it in other contexts, but alas, that is not to happen.
But as usual, I digress. Back from linguistics, to cooking. Anyway, these cookies were big, soft, buttery (Yes, really typical of "oriental" cooking), and had the faintest taste of almond. They also had a nice big piece of almond in the center of them. Sometimes they would come in take out food, and sometimes not. Today, you never see them. Stella d'oro made a version of them, but they just weren't the same. Dunno why: maybe the ones in take out food were stale and I liked that quality, but who can tell?

So, several years ago, as I did my usual search and annoy mission for cookie recipes, I found this one. I clipped it, because the title was "almond cookies," and then when I read it, I put it aside. It did not seem workable. Then, when trying to make "one more cookie" for the annual display of excess that is Guy and my cookie collections, I looked at it again.

This recipe is sinfully easy. It's even easier if you start with almond flour, which you can buy from most health food stores. King Arthur sells it in toasted and untoasted varieties, and I like using half and half. It all goes in the food processor, and there's no flour. Here we go.

you need to start with about a pound and a half of ground almonds. Thats 4 cups or so. Put that into a food processor, with a cup of regular sugar, the rind of a lemon or and orange, grated (team it to your marmalade), and a half teaspoon of baking powder. Pulse that to mix. Now, add two egg whites. Contrary to the original recipe, you do NOT have to beat them ahead of time. Add a tablespoon of honey if you have it handy, and the most important thing, a half cup of a good marmalade. Use whatever you like. I used seville orange marmalade, and I was happy with it.

Put the food processor back on, and mix it all until you get a dough. T his is gonna be s ticky and you're better off wetting your hands for the next part.

Line baking sheets with parchment. You'll probably need three. Form small balls of the stuff, and after you have them laid out, get some whole, toasted almonds, and press one into each cookie. This will act to flatten them a bit too, which is what you want. Then, bake them for 20 minutes or so in an oven preheated to 325. You can cut it to 18, or go to 20. The shorter time gives you a cookie close to a macaroon, which is a good t hing. The longer time gives you a d arker, crispy cookie, also a good thing. (I think the softer ones are better). DO keep an eye on them. The honey and marmalade cause the cookies to darken substantially. For those of you who don't mind dark bottoms, this is certainly not a problem. Nor is it a problem if you like stronger tastes. BUt if that's an issue. USE 18 MINUTES.

When these babies come out of the oven, let them cool completely. The marmalade tends to make them stick to your parchment. Much easier to remove them when totally cool.

In a tin, these are extremely good keeping cookies. On a plate with some coffee or lemon verbena tea, they are really wonderful, as they are in an assortment with other almond or citrus based cookies.


Tis the holidays. Make some more.

OK, Annalena has given you some holiday treats. Next time , we investigate "what I did for brussels sprouts."