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

Ingredients

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