Marzipan Cookies Food

MARZIPAN RECIPE

Steps:

• Place the almond meal and powdered sugar in a food processor.
• Blend until combined.
• Slowly add the egg white and mix until the mixture just comes together and forms a ball. Do not over mix as the marzipan can get oily.
• Remove from food processor and cover tightly in plastic wrap. Let sit in the fridge for at least an hour and up to 1 day before using.

MARZIPAN COOKIES

Steps:

• Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
• Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

MARZIPAN COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
• Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

MARZIPAN COOKIES

Steps:

• Cut the marzipan into smaller pieces. Rinse and dry orange and finely grate. Knead powdered sugar into marzipan.
• Roll out dough between two layers of plastic wrap, about 4-5 mm(approximately 1/5-inch) thick. Cookie cut hearts, stars or circles. For half the cookies cut out a small circle in the center. Preheat the oven. Line cookie sheet with parchment paper.
• Separate egg, whisk egg white. Place dough pieces without hole on cookie sheet and brush with a thin coat egg white. Place dough piece with hole on top and press down lightly. With a wooden skewer draw fine designs.
• Whisk the egg yolk and brush the cookies with it. Bake in oven at 220°C(approximately 425°F) convection) for about 2-4 minutes until lightly golden. Pull parchment paper from sheet, place 1 cocktail cherry in the center of each cookie and allow to cool.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

MARZIPAN COOKIES

Steps:

• Cream together the butter and sugar.
• Add cocoa, egg, oil, and almond, beating well.
• Mix in oats, flakes, coconut, and chips.
• Stir well.
• Blend together flour, baking soda, and salt in separate bowl.
• Add to creamed mixture and stir well.
• Refrigerate for 15 minutes, if desired, to firm up dough.
• Preheat oven to 325-degrees.
• Drop rounded Tablespoonfulls onto an ungreased cookie sheet about 2-inches apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325 for 11- 15 minutes.
• You may wish to keep a careful eye on the time, as it depends on how big you make the cookie.
• Do not overbake, but these are perfect when slightly underbaked.

EASY MARZIPAN COOKIES

Steps:

• Preheat your oven to around 180°C or 356°F. Prepare two baking trays with baking parchment. You might want to warm the marzipan for 30 seconds in the microwave to make it smoother to work it. This avoids lumps in the dough.
• Using a hand or stand mixer, combine the butter and marzipan to a smooth mass.
• One by one add in the sugar, vanilla sugar and almond essence. Mix until everything is combined.
• Now add the eggs one by one into the mass. The mixer should be on its highest setting for 30 seconds while you add them.
• Combine the flour and corn starch/corn flour. Sieve the flour mixture. Add the dry ingredients to the dough in two separate portions. Mix after adding each portion. The mixer should be set at medium speed.
• Now add the dough in little amounts to the piping bag or cookie press (whichever you are using)
• Pipe the cookies in circles onto the prepared baking tray. They should be around 5 cm in diameter. Bake for around 10-15 minutes until the cookies are firm.
• Pull them (with the baking parchment) off the hot tray.
• Once the cookies cooled down you can dust them with icing sugar. Another alternative is to dip them into some melted dark chocolate.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

MARZIPAN

Steps:

• Place almonds in a bowl and cover with boiling water. Allow to soak for 5 minutes. Pinch almonds between fingers to remove skins. Place blanched almonds in the bowl of a food processor fitted with a metal blade. Pulse until the size of oatmeal. Set aside.
• Combine sugar, water and corn syrup in a sauce pan. Cook to 245 degrees F/118 C. Pour hot syrup over chopped nuts. Spread out onto an oiled marble slab and cool to room temperature.
• Place 1/4 of the cooled nut mixture back into the food processor and process until smooth. Repeat with remaining mixture. Once all of the nut mixture has been ground and is smooth, place all of the marzipan into the food processor and mix together until smooth.
• Wrap marzipan in plastic wrap until later use.
• Makes approx. 35 oz

MARZIPAN

Steps:

• In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
• Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MARZIPAN

Steps:

• Put the almond flour and confectioners sugar on a large cutting board.
• Creat a little hollow in the center.
• Put the 1 tbsp. rosewater and 1 tbsp. water into that center (or 2 tbsps. of either one of them).
• Use a dough scraper to push the dry ingredients from the edges to the center and make cutting movements at the center.
• Repeat until the consistency changes from dry to crumbly, then continue with your hands, kneading the dough.
• Once you have kneaded the marzipan to a smooth consistency, your marzipan is ready to use or to be eaten.

EASY HOMEMADE MARZIPAN

Steps:

• In the bowl of a food processor fitted with a metal blade, add blanched almonds and powdered sugar. Process until mixture comes together. If the mixture is too dry add one teaspoon of water at a time and continue to process until smooth. Add 1/4 teaspoon almond extract.

MARZIPAN COOKIES

Steps:

• Preheat the oven to 200°C (approximately 400°F). Line baking sheets with parchment paper.
• Cream butter with powdered sugar, salt and vanilla. Add egg white. Continue stirring until the mixture is light. Crumble the marzipan finely, add along with flour and cornstarch to the butter mixture and stir. Pour the mixture into a piping bag with a star tip of about 10 mm (approximately 1/2 inch) diameter. Pipe onto the prepared baking sheets to taste in various shapes (such as rings and twists) and bake in a preheated oven until golden yellow, 10-12 minutes. Let cool and remove to a wire rack. Serve dusted with additional powdered sugar, if desired.

MARZIPAN-STUFFED ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.In a bowl, whisk together flour, almond flour, baking powder, baking soda, and salt; set aside.Combing sugar, brown sugar, and cream cheese in a large mixing bowl; smoosh and blend with a large rubber spatula until uniform and paste-like. Add melted butter and oil and stir until smooth. Add egg and extracts and stir until smooth and shiny.Pour in dry ingredients and fold until just incorporated and no dry ingredients remain. The dough will be fairly soft, but still workable as it's definitely more oily than sticky. Still, if it seems much too sticky to work with, you can chill it for 20 to 30 minutes to stiffen it up a bit.To make filling, knead together almond paste, corn syrup, powdered sugar, and orange blossom water until smooth, using a light dusting of powdered sugar to prevent the paste from sticking. Form into 3/4-inch diameter balls (about 1/2 teaspoon worth or 5 grams each), then flatten slightly into a 1-inch diameter disk.Spoon dough by the tablespoonful. Split in half and slightly flatten in the palm of your hand. Place one almond paste disk in the center, and top with other half of dough. Seal edges and smooth into a flattened ball shape. Press into crushed almonds until fully coated, then arrange on prepared baking sheets, leaving 2 inches of space between cookies.Bake for 10 to 12 minutes or until tops are puffed and edges are lightly golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep in an airtight container for up to 5 days.

MARZIPAN SHORTBREAD COOKIES

Steps:

• Chill the cookie stamp: Place your cookie stamp in the freezer to chill while you make the dough.
• Preheat the oven: Set an oven rack in the middle and another in the bottom third of the oven. Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or leave them unlined. Don't use parchment paper-it will make it difficult to lift off the cookie stamp.
• Mix the dry ingredients: In a large bowl, combine the flour, cornstarch, and salt, and stir to combine.
• Chill the cookie stamp again: Place the cookie stamp back in the freezer so it will be cold for the second batch.
• Bake the cookies: Bake the cookies for 9 to 11 minutes, rotating the baking sheets and switching their positions in the oven halfway through baking. The cookies are done when they are just turning golden brown around the edges.