- 1 Florida Grapefruit (peeled and pith and peel removed)
- 4 1/4 cups sugar
- 2.5 Tbsp. lemon juice
- 1/2 cup (100 g) salt free butter
- 1/4 cup (50 g) powdered sugar
- 1 egg
- 1/8 cups (30 g) 40% cream
- 1/2 cup (120 g) flour
- 1/8 cup (40 g) almond powder
- Pinch of salt
Bring butter, whole eggs (beaten) and cream to room temperature.
Sift together the flour and almond powder.
Preheat oven to 350°F (180°C).
The marmalade jam will keep for a long time, so it is best to finish it the day before you make the cookies.
Rub Florida grapefruit with salt (not in quantity) and rinse with water to remove any wax from the surface. Wipe dry with paper.
Peel off the skin, making sure to insert the blade of a knife into the border between the fruit and the skin.
*The white waxy parts cause bitterness, so try to leave as little waxy parts on the fruit as possible.
Remove the wattage from the peel as well, and cut into strips.
Remove the core and seeds from the fruit. At this time, be careful not to remove them from the bunches.
They are rich in pectin, which is necessary for making jam.
Cut the whole bunch into small pieces.
At this point, weigh the fruit and the peel that was just shredded to get the total weight of each.
Place the shredded peels in a saucepan, pour in enough water to cover them, and boil them 3-4 times.
*Boiling thoroughly reduces bitterness and makes it easier to eat.
Combine the peel and fruit, add 80% of their weight in granulated sugar and 5% in lemon juice.
*If the weight of the peel and fruit is 100g, 80g of granulated sugar and 5g of lemon juice.
Bring to a boil, then reduce the heat and simmer over low heat for 20 to 30 minutes, skimming off the occasional lye.
When the jam is glossy and slightly thickened, place it on a plate and put it in the freezer for 30 seconds.
The jam is ready when the surface of the jam becomes a film and does not drip down when the plate is tilted.
- The finished product looks like this.
- Transfer to a container and chill thoroughly.
(If storing, place in sterilized storage jars, etc.)
- Add powdered sugar to room temperature butter and mix well with a rubber spatula until powdery.
- Once powdery is gone, switch to a hand mixer and beat thoroughly until white and fluffy.
- Add the whole egg mixture at room temperature in two batches, mixing well each time.
- Add the cream, which has been brought to room temperature.
- Add the sifted flour and salt, and mix with a rubber spatula until powdery. Do not knead too much, but be careful not to mix too much or it will be hard to squeeze out. Put the dough into a squeeze bag fitted with a mouthpiece of your choice, and squeeze out the dough.
- Since the jam will be placed on top, it is best to squeeze the dough as if you were making a little hole in the center.
- Bake in a preheated oven at 180℃ for 12 to 15 minutes until the surface is browned.
- After baking, put marmalade jam in the center. Be careful not to put too much.
- Bake again in the oven at 180°C for about 5 minutes. The cookies are done when the surface of the jam has dried out slightly (it should feel a little flaky on your hands) and the backs of the cookies are well browned.