Spiced Orange Crumble Cookies
Citrus in three forms — fresh zest, juice and preserves — gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it’s reminiscent of the piney, spiced scents of winter fir. You’ll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
- Serves: 16 persons
- ½cup/115 grams cold unsalted butter, cut into ½-inch cubes, plus more at room temperature for brushing the pan
- 1 ⅓cups/175 grams all-purpose flour
- ¾cup/80 grams almond flour
- ¾cup packed/160 grams dark brown sugar
- 1teaspoon kosher salt (Diamond Crystal)
- ¼teaspoon ground cloves
- ¼teaspoon freshly ground black pepper
- ¼cup/57 grams heavy cream
- 6tablespoons/142 grams orange marmalade
- 1whole orange
- Confectioners’ sugar, for dusting
Step 1Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
Step 2In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
Step 3Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
Step 4Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.