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Marzipan Cookies - One Dough, Two Flavors

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Marzipan Cookies with Dried Cherries

Marzipan Cookies with Dried Cherries

J.McGavin

When you are looking for something a bit out of the ordinary for a cookie tray, try these marzipan cookies. Filled with either dates or dried cherries, they are tasty treats.

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Prep Time: 25 minutes

Cook Time: 20 minutes

Cooling and drying: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 3 dozen cookies

Ingredients:

  • ***Dough***
  • 227 - 250 g. almond paste
  • 1 egg white
  • 1/2 c. (60 g.) powdered sugar
  • 1/4 c. (30 g.) flour
  • ***Cherry - Amaretto***
  • 1/4 c. chopped, dried cherries (OR candied)
  • 2 tsp. almond liquer (or 2 drops almond flavoring)
  • ***Date Filling***
  • 4 oz. (100 g.) dried dates OR date sugar
  • 4 tsp. (20 g.) soft butter
  • 1 T. orange juice OR brown rum
  • 1.4 c. (25 g.) ground almonds
  • ***Egg Wash***
  • 1 egg yolk
  • 1 T. cream OR milk
  • ***Glaze***
  • Powdered sugar
  • Milk
  • Vanilla extract

Preparation:

Make the Dough

Chop the marzipan into cubes and place in the small bowl of a food processor. Add the egg white and powdered sugar and pulse on and off until smooth. Add the flour and pulse again until smooth.

Remove the dough and place half in each of two bowls. Wash the food processor parts, you will need them again.

To the first half, add the chopped cherries and the liqueur or a few drops almond flavoring. Mix well. Add a bit more flour (up to 1 tablespoon) if too sticky.

Place both bowls in the refrigerator while you make the date filling.

Make the Date Filling

Chop the dates coarsely. Place in the small bowl of the food processor. If you want to use date sugar  you can find it in the health food store. It is just dates ground fine, but you may need more liquids in the filling as date sugar is dryer than whole dates.

Add the rest of the ingredients and pulse on and off, stirring frequently, until a smooth paste forms.

Form the Cookies and Bake

Sprinkle powdered sugar on a board to keep the dough from sticking.

From both doughs, form a long rope.

The plain dough is indented along its length with a dowel or your finger. The date paste is also formed into a rope (or pieces of rope) and placed in the indentation.

Whisk the egg yolk with the cream or milk and brush over the length of the cookies.

Cut the date- filled dough into one inch sections.

The dough with the cherries in it is then cut with a sharp knife on a slant into triangles.

Place cookies on a parchment paper- lined baking sheet.

Bake at 350°F (180°C) for about 20 minutes or until light golden brown.

Remove from oven and cool slightly.

Make the Glaze

Stir together 1/3 cup powdered sugar with 2 teaspoons of milk and a few drops of vanilla or favorite extract. Thin if necessary or add more powdered sugar to thicken.

Drizzle glaze over cherry cookies. Drizzle over date cookies if you like. Let dry, then pack in away. These cookies also freeze well.

Notes: Almond paste is found near the marzipan in the baking section. It is more expensive than marzipan because it contains less sugar and more almonds. If you cannot find almond paste, marzipan is an acceptable substitution.

If you want just one kind of cookie, you can double the amount of filling. This recipe makes enough for about 3 dozen, small cookies.

Other marzipan cookies you may like:

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