Aline and I did the truffles you can find in the previous recipe. They turned out delicious. Let me tell you a little secret (Aline, listen, too): I have managed to transform the truffle recipes into cookie recipes. But unfortunately I am struggling with my camera, my photographic skills and my creativity, so I have not managed to take photographs of these precious little cookie truffles yet. But I’ll get my act together and will post them soon.
In the meantime I will post this recipe of sandwich cookies with ginger-orange filling. The texture of these cookies is very tender and the filling merges with the actual cookie. They are best when still warm, but you can keep them in an airtight container for about a month.
dough
- 325 g all purpose flour
- 125 g sugar
- 1 pinch salt
- 150 g butter, cold, cut into small cubes
- zest of one lemon
- 1 egg
- 50 g candied ginger, finely chopped
filling
- 75 g candied ginger, finely chopped
- 75 g almond paste
- 1 tbsp orange jam
Directions:
Line baking dish with baking paper. Preheat oven to 175°C / 350°F. Pour flour, sugar, salt, butter, egg, lemon zest and ginger into a bowl. With you hands, quickly prepare a dough. Wrap in cling film and let rest in the fridge for at least two hours.
In the meantime you can prepare the filling by whisking together ginger, almond paste and orange jam using a hand mixer. On a floured surface, roll dough with a rolling pin until about 2mm / 0.07 inch thick. Using your favorite cookie cutter, cut the cookies.
With a knife spread filling on one cookie and cover with another one. You can press them a bit together so they stick to each other tightly. Place filled cookies on the baking dish and bake for about 10 minutes. They should barely become golden. Beware of over baking, they are so delicious if you get them out right on the spot.
NOTE: As you can see in the picture, mine got a bit brown on their bottoms, which is a bit too much, but I blame it on my oven.
Source: family recipe copied ages ago (I was still in elementary school) from a magazine.
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Wow, Wonderful Cookies
farida
http://www.kitchensuperfood.com
Oh my goodness! These cookies are something I would love! I know the consistency without even trying it… and it’s so very delicious!
Oh thank you Brian. I was so surprised how the filling merged with the tender cookies. I had made them several years ago and knew they would taste good, but I forgot how good they are directly from the oven.
I actually like the brown color on the bottom. The filling sounds like the perfect way to add some extra flavor to the cookies! I am looking forward to the truffle cookie recipe too!
Ohhh there is almond paste in this recipe….hmmmm I so want a few of them not just one.
ps: I don’t believe you are struggling with creativity and photography skills…you! one of my fav photographers
These look delicious!
Yum! Those look delicious!!
What a delectable winter cookie – hard to believe they’d last a month without disappearing first! Your photos are always so striking – still I understand that sometimes it can be hard to keep up with your own high standards for all sorts of reasons. (My camera is broken, and now I only have an underwater camera to work with… maybe I should be taking pics of my baked goods underwater then?
)