Orange Marmalade and Almond Crostate

Name: Orange Marmalade and Almond Crostate
Yield: makes 16 crostate
Ingredients: 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting; 3/4 cup confectioners’ sugar; 1/2 cup plus 2 tablespoons almond meal; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons Italian leavening, such as Bench Mate, Pane Angel, or Rebecchi, or 5/8 teaspoon baking soda and 5/8 teaspoon baking powder; 1/2 teaspoon kosher salt; 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1-inch cubes; 2 tablespoons heavy whipping cream; 1 tablespoon orange flower water; 1 extra-large egg, white and yolk separated; 3/4 cup almond meal or almond flour; 2 extra-large egg whites; 1/2 cup confectioners’ sugar; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 cup orange marmalade; 2/3 cup thinly sliced unbleached almonds

January 26, 2012

This is a cross between a cookie and a crostata. Orange marmalade is one of the only fruit tart fillings that we don’t make from scratch because there are so many good versions of orange marmalade available in stores. Almond meal is available in the baking section of specialty food stores. If you can’t find it, grind fresh almonds in a food processor with a small amount of confectioners’ sugar until the almonds are the texture of fine meal. You will need a 3 1/4-inch round cookie cutter to make these.

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