Recipe by Ilona #2
This is my own invention and one of my favorite cookies. It uses marzipan and is incredibly chewy and low in fat. It was an experiment turned delicious! I was craving almond flavor and whipped up some of these as I wanted something with lower fat. They are chewy and crispy. If you like them more crunchy, cook them 5 min longer. If you want it not quite so almond, omit the almond extract. **Note: I have only attempted this recipe in the UK so far. I'm not sure if that makes a difference? Flour type? Eggs etc.
Top Review by Lazarus
The cookies tasted very good, but I messed up on them in a spectacular fashion. Not only did my nice round little blobs of dough expand to envelop the entire cookie sheet, but they also stuck to the sheet with glue-like tenacity. I guess that's what happens when a non-baker tries to bake. Self rising flour wasn't available, so I made my own with 1 Cup of flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. Is this where things went wrong? Maybe. I'm sure the recipe itself is blameless. The "cookies" themselves were very tasty. I do love almond! I will try again, and figure out where I went wrong. I'm sure more experienced bakers won't have any complaints about their cookies.
- 500 g marzipan
- 1⁄3 cup butter
- 1 whole egg
- 3 egg whites
- 1 cup caster sugar
- 1 cup self rising flour
- 1 cup flour
- 1 tablespoon vanilla
- 1 teaspoon almond extract
Directions See How It's Made
- Warm marzipan in microwave for 30 seconds to soften it.
- Cream marzipan and butter so they are mixed.
- Add sugar; mix.
- Mix in whole egg and egg whites.
- Mix in vanilla and almond extracts.
- Mix self-rising and regular flour together and add in thirds into the mix. At this point I hand mix as it gets thick and I don't want to overmix the flour.
- Drop onto cookie sheet.
- Bake at 375°F for 9-12 min for chewy cookies. Add 5 min for crunchy cookies.