For the second Sunday of Advent I would like to share some Marzipan cookies with you.
This is a new recipe to me, but since I am a big Marzipan lover and happened to have some in my fridge, these Marzipan cookies were a no-brainer to bake right after I discovered them on Kirsten’s blog “Sugar and Spice”.
Kirsten comes from Dresden and helped me coordinate my visit in Dresden during my trip this summer. If you ever have the chance to visit Germany try to stop in Dresden. It is absolutely breathtaking. The first picture is taken overlooking the Bruehl’s stairs including the Secundogenitur, Staendehaus, Hofkirche und Semperoper. The second one shows my kids standing on the Dresden market place with the Frauenkirche in the background. Thanks again, Kirsten! The pictures of Dresden are especially for you.
The marzipan cookies are assembled and in the oven in under 15 minutes. They have a soft texture and a very intense marzipan/ almond flavor through the addition of amaretto. I think I ate most of them so far. They are addictive!
A tasty little Advent’s treat for you and your loved ones.
Makes 34 cookies.
* 7.1 oz (200 g) marzipan, cut in small pieces
* 3.5 oz (1 cup whole or 200 g) almonds, ground
* 1 egg
* 1/2 cup 1 1/2 Tablespoons ( 75 g) confectioner sugar
* 2 Tablespoons Amaretto
* 3/4 cup 1 1/2 Tablespoon (100 g) flour
for the topping:
* 1 egg yolk
* sliced almond pieces
Preheat oven to 350F with rack placed in the middle. Line two baking sheets with silicon pads.
In a kitchen machine with paddle attachment combine all the ingredients until very well mixed and the dough is soft and smooth.
Roll walnut size dough pieces (15 g/ 0.53 oz) in between your hands and place them on the baking sheet. Flatten the balls, baste with egg yolk and decorate with sliced almonds.
Bake for 12 to 15 minutes. Don’t over bake! You want the cookies to stay moist. Cool on wired rack and store in airtight container.