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
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
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
BETHMAENNCHEN (GERMAN MARZIPAN CHRISTMAS COOKIES)
Bethmännchen are a marzipan specialty from Frankfurt, Germany. It translates to "little praying men". They can easily be made at home, It's important to only use very neatly halved almonds for good-looking Bethmännchen.
Provided by nch
Time 45m
Yield 40
Number Of Ingredients 3
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
- Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
- Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
- Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 6.3 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.5 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
CHOCOLATE MARZIPAN SUGAR COOKIES
Make and share this Chocolate Marzipan Sugar Cookies recipe from Food.com.
Provided by Keolani
Categories Drop Cookies
Time 30m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
- Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
- Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
- Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
- Baking in batches, drop 1 T. balls of dough on the prepared baking 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 minute.
- The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.
ALMOND MARZIPAN SHORTBREAD COOKIES
Make and share this Almond Marzipan Shortbread Cookies recipe from Food.com.
Provided by Master Chef Craig
Categories Dessert
Time 1h5m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Cream together butter with sugar and almond extract until light and fluffy.
- add food coloring, then work in flour which has been sifted with salt and baking powder.
- Divide the dough in two equal part.
- shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
- roll out the other half into a rectangle just as long as the other half.
- Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
- cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
- Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
- cool on a wire rack.
- frost with powder sugar glaze and top with slivered almonds.
Nutrition Facts : Calories 144.2, Fat 8.9, SaturatedFat 5, Cholesterol 20.3, Sodium 118.3, Carbohydrate 14.8, Fiber 0.6, Sugar 6.5, Protein 1.6
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.
DOLCETTI DI MARZAPANE (ITALIAN MARZIPAN COOKIES)
Yummy Italian marzipan cookies flavored with lemon zest and rolled in sugar. Traditional gluten-free Christmas treats, great to serve year around.
Provided by JolandaM
Categories World Cuisine Recipes European Italian
Time 40m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 18.1 g, Cholesterol 8.2 mg, Fat 2.9 g, Protein 6.1 g, SaturatedFat 0.3 g, Sodium 4.1 mg, Sugar 13.8 g
JANOSCH MARZIPAN COOKIES
Janosch is the famous author of the great stories about the little Tiger and the little bear. My mum send me shapes of my favorite childhood characters and this is the second of 2 recipes which came with them. You also find the other one on Zaar, it is Recipe #271114. Enjoy!
Provided by Iceland
Categories Dessert
Time 30m
Yield 45 cookies
Number Of Ingredients 7
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).
BETHMAENNCHEN (MARZIPAN COOKIES)
A tasty German cooky made popular in Frankfurt over 200 years ago. I love marzipan, so this is one of my favorites!
Provided by Carolyn Haas
Categories Cookies
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat to 300ºF Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the ground almonds, flour, rose water and egg white. Use your hands to combine ingredients in to a dough. (The dough will be somewhat sticky but it will get firm after being chilled. If too sticky, add some more ground almonds and powdered sugar.)
- 2. Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.
- 3. Roll the dough into small balls, about the size of walnuts. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up.
- 4. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color. Cool completely on wire rack. Store in an airtight container.
MARZIPAN COOKIES
A simple almond-flavored dough becomes a fruit basket of sweet treats with this super-easy and super-delicious recipe!
Provided 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
MARZIPAN CHRISTMAS COOKIES
These are a lot of work, but they're so delicious, and so pretty, that they're definitely worth it. You need a pastry bag with a #2 star tip to make 'em. I only make one batch a year to put in Christmas cookie baskets.
Provided by KLHquilts
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour with cardamom, baking soda, and salt.
- Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
- At low speed, beat in flour. Remove from mixer and stir in nuts.
- Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
- Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
- Bake 12-15 minutes, or until light brown.
- When cooled, fill center of wreaths with cherry preserves.
Nutrition Facts : Calories 146.8, Fat 6.3, SaturatedFat 2.8, Cholesterol 10.7, Sodium 58.2, Carbohydrate 21.4, Fiber 0.7, Sugar 13.7, Protein 1.8
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