Grate the butter into a bowl, add the icing sugar and mix it in a food processor until the butter becomes soft and lighter.
Chop your homemade candied orange peel into tiny pieces.
Cut the vanilla pod lengthwise and scrape out the seeds.
Wash the oranges under hot water, dry them and grate their zest off.
Add the vanilla seeds, candied orange peel and orange zest to the butter and mix it all in.
Weigh the flour and almonds and add them to the butter mix.
Add the egg and knead it all together until you have a homogeneous dough. Work fast here, you don't want the dough to become too warm.
Wrap the dough in cling film and let it rest in the fridge for at least 3 hours, better overnight.
Preheat your oven to 160 °C (320°F) top and bottom heat or 140 °C (285°F) fan.
Roll out the dough about 3 mm thick and cut out round cookies with a diameter of about 3 cm.
Line a baking tray with baking paper and put the cookies onto it. Leave some room in between so that they won't glue together.
Bake the cookies in the preheated oven for 15 - 20 minutes. They should be baked through and golden. Don't let them brown.
Remove the cookies from the oven and let them cool down completely.
Carefully melt the chocolate and dip half of the cookies halfway into it. If you like, you can decorate the chocolate-dipped cookies with orange zest or candied orange peels.
Spread homemade non-bitter orange marmalade on the undipped cookies and set the chocolate-decorated ones on top.
