Janosch Marzipan Cookies Recipes

Steps:

• Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
• Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

Steps:

• Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
• Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

Steps:

• Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
• Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix flour, cocoa powder, baking soda, and salt together in a bowl.
• Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
• Drop spoonfuls of the dough on the lined baking sheets.
• Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

Steps:

• Combine ground almonds, 2 1/2 cups sugar, eggs, lemon zest, and vanilla extract in a bowl; mix into a smooth dough.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pour 1/4 cup sugar onto a shallow plate. Roll dough into walnut-size balls and roll in sugar. Place 2 inches apart on the baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and transfer carefully to a wire rack. Cool completely before serving.

Steps:

• Mix everything until soft and shiny.
• Put the dough between plastic foil and flaten out.
• Cut out shapes.
• Bake at 180°C for 10 minutes.
• Melt the chocolate on the stove over steaming water.
• Decorate the cookies with melted chocolate (this can be fussy but it is fun as well).

Steps:

• Cream together the butter and sugar.
• Add cocoa, egg, oil, and almond, beating well.
• Mix in oats, flakes, coconut, and chips.
• Stir well.
• Blend together flour, baking soda, and salt in separate bowl.
• Add to creamed mixture and stir well.
• Refrigerate for 15 minutes, if desired, to firm up dough.
• Preheat oven to 325-degrees.
• Drop rounded Tablespoonfulls onto an ungreased cookie sheet about 2-inches apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325 for 11- 15 minutes.
• You may wish to keep a careful eye on the time, as it depends on how big you make the cookie.
• Do not overbake, but these are perfect when slightly underbaked.

Steps:

• Place almonds in a blender container or food processor bowl Cover and blend or process until ground.
• In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.
• Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.
• Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture.
• Tint with food coloring, if desired.
• Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.

Steps:

• Melt chocolte chips over low heat. Set aside.
• Measure frosted flakes and crush to 1-1/2 cups. Set aside.
• Beat margarine and sugar until fluffy.
• Add eggs and vanilla.
• Mix in flour, baking soda and salt, and frosted flakes.
• Swirl melted chocolate through batter leaving streaks.
• Drop onto ungreased cookie sheet.
• Bake at 375 degrees fahrenheit for 10-12 minutes.

Steps:

• Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
• Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to 2 parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
• Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
• Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)

Steps:

• Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
• Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
• Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.