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Iced Marzipan Cookies

creative.chef's picture
Ingredients
  Flour 3 1⁄2 Cup (56 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1 Pinch
  Egg 1 Large
  Butter 1 Cup (16 tbs)
  Marzipan 1⁄2 Pound
  Confectioners sugar 1 1⁄4 Cup (20 tbs)
  Rum 1 Tablespoon
  Lemon extract/Almond extract To Taste
  Apricot jam 1⁄3 Cup (5.33 tbs)
  Water 2 Tablespoon
Directions

Sift flour, sugar and salt into a bowl.
Add egg and butter, cut into small pieces.
Quickly knead together to form a smooth dough.
Add a little water if necessary.
Chill for 30 minutes.
Preheat the oven to 350°.
Roll out dough to 1/4 inch thickness.
Cut out small shapes with a cookie cutter and place on a greased baking sheet.
Bake for 15 minutes.
Meanwhile, knead marzipan, 1/2 cup confectioners' sugar, rum and a few drops of extract together.
Roll out to 1/8 inch thickness on a board dusted with confectioners' sugar.
Cut out shapes using the same cutter as for the pastry.
Remove pastry shapes from oven and immediately spread thickly with jam.
Sandwich a piece of marzipan between two hot cookies.
Work quickly - the hot cookies and jam need to adhere to the marzipan.
Lift off baking sheets and place on wire rack.
To make icing, mix together remaining confectioners' sugar, a little almond extract and water and use to coat the warm cookies.
Leave to dry and cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sugar
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
10

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