I promised more ways to use orange marmalade, and I have to admit–this one’s a winner. I was looking for something reminiscent of a Jaffa Cake, and I think this fits the bill. It’s hard to go wrong with a classic combination like orange and chocolate, but as we discussed marmalade tends to be
loaded with sugar a little on the sweet side, which poses a few challenges. Namely, how can it be sandwiched between two cookies, and dipped in chocolate without immediately giving you a headache from all the sugar. The decision to balance the marmalade with semi sweet chocolate was easy, but I also wanted a cookie that was more than just white flour and more sugar. Something with a little more “heft.” But still delicate… I finally settled on a combination of almond meal, oat flour, and whole wheat flour. The resulting “wholesome” flavor perfectly complimented the sweet marmalade, and let the orange-chocolate combination shine.
A few tips before we get to the recipe. These cookies are sweet, and since they are a sandwich cookie, you are really getting two for one. So, make sure to use a very small cookie cutter. I chose to use a milk cap to cut mine. Because of the lack of regular white flour, these cookies are a bit fragile, like a linzer cookie. Whether you like them soft or a bit crispier, make sure to leave them on the pan for a few minutes after taking them out of the oven. This will allow you to remove them from the pan without breaking them. Finally, a little marmalade goes a long way–especially if you are using flavorful homemade marmalade–a teaspoon is more than enough!
Looking for more great cookie recipes? Try these reeses peanut butter cup cookies, lemon ginger sandwich cookies, chocolate peanut butter no-bake cookies, (or this healthier no-bake cookie recipe), or these amazing oatmeal ginger white chocolate cookies!
- 1 cup oat flour
- 1 cup almond meal (or blend one cup of almonds in your vitamix)
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 1 cup butter
- 3/4 cup white sugar
- 2 tablespoons brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- orange marmalade
- 1 package semi-sweet chocolate chips
- Preheat oven to 350.
- In a medium bowl, combine almond meal, oat flour, whole wheat flour, and salt.
- In a large bowl, cream butter, sugar, and vanilla.
- Add egg yolk to butter mixture and stir until well combined.
- Add dry ingredients to wet and stir until combined. (Don’t over work the dough, but be sure to incorporate everything.)
- Flatten dough into a disk about an inch thick, cover and refrigerate for at least two hours.
- Roll dough out until about 1/8-1/4 inch thick. Use a small round cookie cutter (or milk cap!) to cut small circles–bring scraps together and reroll 2-3 times.
- Place cookies on a parchment or silplat lined cookie sheet.
- Bake for 7.5-9 minutes depending on preference for soft or crispy cookies.
- Remove from oven, let cool on pan for five minutes and then transfer to a wire rack to cook completely.
- Once cool, divide cookies in half. Place about one teaspoon of marmalade on half of the cookies and place the other cookies on top like a sandwich.
- Melt chocolate chips in a double boiler, or by microwaving 15 seconds at a time, stirring frequently. Dip each cookie into the chocolate until half the cookie is covered. As you remove the cookie from the chocolate, scrape the bottom of the cookie on the side of the bowl, leaving only a very thin layer of chocolate on the bottom. Place finished cookies on a wire rack. Once all cookies have been dipped, place in the freezer to set the chocolate.
- Cookies should be stored in the refrigerator between layers of wax paper to keep the chocolate from smearing. (Don’t worry–they won’t last long!)