Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
1/2 cup or 1/4 lb of butter, plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted
This is just cream cheese on a cookie. I was worried that it would be too sweet, however the marmalade adds a tartness to the combination. On my first couple of tries my pastry was tough - especially at the edges. But I found the knack to mix the flour, sugar and egg yolk. Cut and mix with a pastry cutter. Don't try to form a nice ball. It is not that kind of dough.
The recipe comes from a 2005 Gourmet article on food in Florence with this recipe from one of the top restaurants in Frieze — Restaurant Zibibbo.
© Glenn Marcus