Filled orange cookies with Cointreau marmalade

Pat Ware
5 4
60 mins
60 mins


Servings: 25
  • 250 g Butter
  • 1 package Vanillin sugar
  • 200 g Icing sugar
  • 300 g Flour
  • 3 Eggs (size M)
  • 1 untreated orange
  • 1 glass (340 g) Orange marmalade
  • 1 TABLESPOON Orange liqueur (e.g. Cointreau)
  • 50 g Dark chocolate
  • 25 Pistachio kernels to decorate
  • baking paper
  • 7-10 Tbsp disposable piping bag or freezer bag


  1. 1

    Whisk butter, vanillin and icing sugar with a whisk of the hand mixer until white-creamy. Sift the flour into a bowl. Mix eggs and flour alternately into the fat-sugar mixture. Wash the orange with hot water, rub dry and grate the peel. Halve the orange and squeeze the juice. Stir lemon zest and juice into the dough. Pour into a piping bag. Line 2 baking trays with baking parchment, sprinkle dough in small heaps of approx. 1 cm Ø on top. Leave a distance of 3-4 cm between each pile. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 5-7 minutes until the edge is golden brown. Take out and let cool down. Stir orange marmalade and liqueur in a small pot until smooth. Bring to the boil, pass through a sieve and allow to cool. Spread 1/2-1 teaspoon of jam on each half of the cookies from the bottom. Put the other half of the cookies on top as a lid. Melt the chocolate over a warm water bath and place in a small piping bag. Cut off a small corner and spray spirals onto the cookies. Put 1 pistachio in the middle of each spiral and let it set

  2. 2

    Tip: If the orange jam is too bitter for you, you can replace it with approx. 200 g apricot jam. This does not then have to be passed through a sieve

  3. 3

    1 hour waiting time

Nutrition Facts

180 kcal
19 g
10 g
3 g