Marzipancookies Recipes

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MARZIPAN COOKIES



Marzipan Cookies image

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

18 ounces marzipan
1 cup confectioners' sugar
1 large egg white
2 ½ tablespoons all-purpose flour
2 tablespoons rose water, or to taste

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



Marzipan Cookies image

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

1 cup butter or margarine, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1/2 to 1 teaspoon almond extract
Food colors

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

MARZIPAN COOKIES



Marzipan Cookies image

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

1 cup butter
1/2 cup sugar
1/2 cup dark brown sugar
1/3 cup cocoa
1 egg
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup oats
1 cup crushed cereal, flakes (I use Post Bran Flakes)
1/2 cup shredded coconut
1 cup ghiradelli milk chocolate chips
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

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

CHOCOLATE MARZIPAN SUGAR COOKIES



Chocolate Marzipan Sugar Cookies image

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

3/4 cup sugar
1/2 cup brown sugar
7 ounces marzipan, cut into chunks
3/4 cup unsalted butter, softened
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
powdered sugar, for dusting

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.

ALMOND MARZIPAN COOKIE



Almond Marzipan Cookie image

This is a delicious, traditional cookie that my grandmother made every Christmas. I have fond memories of my mother showing me how she made them, just like grandma.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h20m

Yield 60

Number Of Ingredients 9

1 pound butter
4 cups all-purpose flour
¼ cup ice-cold water, or more as needed
1 pound almond paste
2 cups white sugar
2 eggs
1 teaspoon almond extract
1 egg white, beaten
1 teaspoon water, or as needed

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.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.7 g, Cholesterol 21.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 47.4 mg, Sugar 6.7 g

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