Step 1

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat.

Step 2

Place the almonds in a food processor and process them for about 30 seconds until the almonds are ground up into small bits, slightly larger than coarse sand.

Step 3

Place the cream, butter, and sugar in a saucepan and bring to a boil over medium high heat. Cook, stirring often, for about 10 minutes. First, the mixture will start to thicken, then it will start to brown at the edges, and if you tilt the pan, the mixture will pull away from the sides of the pan. Once it’s brown at the edges and pulling away from the pan, stir in the almonds, marmalade, flour, vanilla, orange zest, and salt.

Step 4

Using a tsp measure, place 12 heaps of dough onto each sheet pan, flattening each spoonful gently with your fingers (if it’s too hot to press, you can wait a few minutes).

Step 5

Bake the cookies until golden brown, about 8-10 minutes, rotating the sheets halfway through so it’s evenly browned. Let the cookies cool enough on the sheet pan to let it hold its shape, then move to a wire rack to cool. Repeat with the remaining dough.

Step 6

Drizzle the cooled cookies with melted chocolate if desired, and let it harden at room temperature or in the fridge. Enjoy!

Step 7

These cookies will keep for 3-4 days at room temperature.