MARZIPAN COOKIES
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Provided by Anonymous
Categories Desserts Cookies Nut Cookie Recipes Almond
Time 8h50m
Yield 40
Number Of Ingredients 5
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.
Nutrition Facts : Calories 66.2 calories, Carbohydrate 11 g, Fat 2.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 2.9 mg, Sugar 9.9 g
MARZIPAN COOKIES
A simple almond-flavored dough becomes a fruit basket of sweet treats with this super-easy and super-delicious recipe!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
CHOCOLATE AND MARZIPAN COOKIES
Soft and yummy, these are heaven if you love chocolaty delights and hell if you're trying to lose a few pounds!
Provided by CoOkIe MoNsTeR
Categories Desserts Cookies Drop Cookie Recipes
Time 33m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 14.3 g, Cholesterol 26.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 184.7 mg, Sugar 7.8 g
MARZIPAN COOKIES
These were based upon Bergy's 'World's Best Cookies', but I think these truly may it! This large, soft cookie is like biting into warm marzipan. At least it is if you eat them as soon as they pop out of the oven (as I have been known to do!).
Provided by skat5762
Categories Drop Cookies
Time 30m
Yield 2 dozen
Number Of Ingredients 14
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.
Nutrition Facts : Calories 3087.8, Fat 176.5, SaturatedFat 82.8, Cholesterol 353, Sodium 2530.4, Carbohydrate 343.9, Fiber 22.9, Sugar 113.1, Protein 45.2
MARZIPAN
Provided by Food Network
Categories dessert
Time 20m
Yield about 1 cup marzipan
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
- Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.
CHOCOLATE MARZIPAN SUGAR COOKIES
These simple drop cookies are a fresh take on sugar cookies. Cocoa powder provides deep, rich flavours, while marzipan lends a deliciously chewy texture and subtle almond taste.
Provided by Chef mariajane
Categories Drop Cookies
Time 10m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a baking sheet iwth parchment paper.
- In a food processor, combine both sugars and marzipan. Process until they resemble a fine sand, about 1 minute. Transfer mixture to a large bowl. Add butter, vanilla, baking powder, baking soda, salt and egg.
- Use an electric mixer to beat until smooth, scraping down the bowl, once during mixing, about 2 minutes.
- Add flour and cocoa powder and mix until incorporated, scraping down once during mixing, about 1 minute. The dough should be very stiff. Baking in batches, drop 1 tablespoons balls of dough on prepared sheet, leaving about 2-inches around all sides. bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minutes.
- The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once cookies are cool, dust them with powdered sugar.
MARZIPAN COOKIES
These quick marzipan cookies with a hint of cinnamon can be made in just 25 minutes. Leave them plain or add a few chopped almonds for a crunchy topping
Provided by Einfach Backen Team
Time 25m
Yield Makes 25
Number Of Ingredients 8
Steps:
- Crumble the marzipan into a bowl with your fingers. Mix in the egg white, icing sugar, flour, ground almonds, cinnamon, amaretto and a pinch of salt until you have a soft dough.
- Heat the oven to 175C/fan 155C/gas 3½. Cover 2 baking sheets with baking parchment. Make 25 small balls from the dough with your hands and space them out on the baking sheets. Press down on each dough ball with the back of a fork to make a groove pattern.
- Brush the egg yolk glaze over the cookies. Now sprinkle with chopped almonds, if using. Bake for 12-15 minutes. Cool completely.
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