Orange Shortbread

Ingredients

• 200 g Flour
• 200 g butter
• 100 g powdered sugar
• 100 g almond kernels
• 1 egg
• 0.25 tsp cloves
• 0.5 tsp cinnamon
• 1 tsp lemon zest
• 1 tbsp Lemon Juice
• 400 g orange marmalade
• 1 egg yolk

Instructions

1. 1.

   Mix flour, almonds, powdered sugar, egg, cloves, cinnamon, lemon zest and lemon juice; knead with butter into a smooth shortbread dough. Wrap the dough in cling film and chill for one hour.

2. 2.

   Divide the dough into two halves. Roll the first half on a floured surface as flat and rectangular as possible, about 1 cm thick. Using a template cut straight edges, then place on a parchment‑lined baking sheet and slice lengthwise.

3. 3.

   Roll the second dough ball to the same size (flour the surface well). Spread orange marmalade over both halves on the baking sheet.

4. 4.

   Cut the second half into a large rectangle with a sharp knife; it should be just wide enough that the irregular edge is straight. Use a ruler to cut the rectangle lengthwise in two, then divide the width into 5–6 rectangles (mark with the knife). With a rectangular cutter, punch out the center of each rectangle so the edges stay wide.

5. 5.

   Lift the dough grids carefully and place them on the dough sheets on the baking sheet. If any grid tears, still lay it over the marmalade, join the pieces and press gently so the rectangles are even. Press the edges lightly. Use leftover dough to make more cookies if desired.

6. 6.

   Whisk egg yolk with a splash of water and brush the grids with this mixture. Place the tray in the middle of a preheated oven (convection 160 °C) and bake for 40–45 minutes. Cool, then cut into rectangular cookies with a sharp knife.