Description

Soft almond-hued biscuits sandwiched with a bright, citrusy orange-mascarpone cream — a sunny twist on Italian cookies, perfect for afternoon tea or a festive brunch.

Ingredients

Scale

1½ cups all-purpose flour

1 cup almond flour

½ cup granulated sugar

½ cup unsalted butter, softened

1 tsp vanilla extract

1 large egg

1 tsp baking powder

¼ tsp salt

Orange Cream Filling

1 cup mascarpone cheese

3 tbsp powdered sugar

Zest of 1 orange

2 tbsp freshly squeezed orange juice

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Instructions

In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add in the egg and vanilla extract, and beat until smooth.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Divide dough in half, roll into logs, wrap, and chill for 30 minutes or more.
Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds and place on a parchment-lined baking sheet.
Bake for 12–15 minutes or until the edges are lightly golden. Let cool completely.
Meanwhile, mix mascarpone, powdered sugar, orange zest, and juice in a bowl until creamy.
Spread or pipe the orange cream onto the bottom of one cookie, then top with another to sandwich.
Serve or refrigerate until ready to enjoy.

Notes

For a deeper flavor, lightly toast the almond flour before adding.
Dough can be chilled overnight for easy prep-ahead.

Cookies are best filled the day of serving but can be filled 4–6 hours in advance.

Prep Time: 30
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: Italian