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“Orange cookie, chocolate filling”
1hr 10mins

Ingredients Nutrition


  1. Place the ground almonds and powdered sugar in food processor and process for 15-20 seconds. Sift the mixture into a piece of parchment paper. Line sheet pans with parchment.
  2. Place egg whites in a mixing bowl and whip on high speed until very white in color and holding medium peak. Reduce mixer to first speed and gradually rain in the sugar. Add food coloring. Once food color is mixed in, increase speed to high and continue mixing to stiff peak.
  3. In a large stainless steel bowl, using a hand whisk, fold together the sifted nut mixture and the meringue, alternating each addition.
  4. Pour the batter into a pastry bag fitted with a large plain tip. Pipe 40 - 1inch circles on the parchment lined pans. Tap on the table several times to remove air bubble, then rack and allow to stand for 30 minutes prior to baking.
  5. Bake at 325* for 10-12 minutes. Cool for 10 minutes, then peel off parchment and transfer to clean parchment lined sheets. Cover with a bag and freeze.
  6. When ready to finish, remove from freezer and allow to thaw. Fill with 1 teaspoons warm but pipable chocolate ganache, and 1/2 teaspoons orange marmalade and sandwich together. Place in airtight container until ready to serve.

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