Almond Marzipan Cookie
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Butter4 cups
All-Purpose Flour450 g
Almond Paste2 cups
White Sugar2
Eggs1 tsp
Almond Extract1 tsp
Water (or as needed)Directions:
1
Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas
2
Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball
3
Place the pastry ball into a bowl and cover with plastic wrap
4
Mix almond paste, sugar, eggs, and almond extract in a separate bowl
5
Cover bowl with plastic wrap
6
Refrigerate both mixtures 8 hours to overnight
7
Preheat oven to 400 degrees F (200 degrees C)
8
Grease 2 baking sheets
9
Divide the pastry into 10 portions
10
Using a rolling pin, roll each portion into long strips measuring about 4x12 inches
11
Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape
12
Place each almond 'snake' into the center of each pastry strip
13
Fold the dough over and seal the seam, also closing the ends
14
A little water will help to hold the seal
15
Arrange the rolls seam side down onto the baking sheets
16
Cut slits into the rolls with scissors every 2 inches
17
Beat egg white and water together in a small bowl; brush over the pastry rolls to coat
18
Bake in preheated oven until lightly browned, 20 to 25 minutes
19
Set aside to cool completely before slicing