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Almond Macaroons with Satsuma Marmalade

Almond Macaroons with Satsuma Marmalade | TENDING the TABLE

It’s been a hectic few weeks, but Anders finally wrapped up his thesis and we’re getting ready to head to the Methow Valley for a week of skiing. I can’t wait! The first snowfall here made us giddy and I keep imagining the dogs romping through the snow, running free. I’m looking forward to the meditative rhythm of gliding across the snow, cuddling up by the fire, and snacking on holiday cookies…but only the healthy ones (fingers crossed). Anders’ mom always makes springerle cookies which are pressed into anise seeds before baking. They’re not too sweet and the anise improves digestion. I’ll also be snacking on these Almond Macaroons. They’re gluten free and refined sugar free, crispy around the edges and chewy inside. I added almond extract to bump up the flavor and the optional satsuma marmalade filling adds a bitter note to balance out the sweetness and aid digestion as well. What are your favorite healthy holiday cookies or snacks? And how do you prevent over eating during the holidays? I’ll be posting on IG during our travels, so stay tuned…

*This post was created as part of the #calmandbrightcookienight hosted by The Modern Proper. Be sure to check out all the other great cookie recipes here.

Almond Macaroons with Satsuma Marmalade

Makes 3 dozen cookies or 18 sandwich cookies


2 cups extra fine almond meal

1/4 cup tapioca flour

1/2 cup coconut sugar

1/2 cup unsalted butter, chilled and cut into  1/2-inch cubes

2 teaspoons almond extract

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup satsuma and bourbon marmalade or store bought orange marmalade

powdered sugar


Combine the almond meal, tapioca flour, coconut sugar, butter, almond extract, vanilla and salt in a food processor and process until the dough comes together into a ball. Cover and refrigerate overnight.

Preheat the oven to 350° F. Line a baking sheet with parchment.

Remove the dough from the refrigerator and scoop 1 tablespoon balls onto the cookie sheet, spacing them 1-inch apart. Bake for 8-10 minutes until just beginning to brown around the edges but still quite soft.

Remove from the oven and allow to cool on the cookie sheet.

Once cool, sift powdered sugar over the cookies. Serve as is or create sandwich cookies by placing a tablespoon of marmalade between two cookies and repeating with the remaining cookies.


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