Chocolate Marzipan Cookies

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1 cup unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
2 3/4 cups all-purpose flour
1/4 cups cocoa powder
7 ounces white almond paste
4 ounces white chocolate, chopped into small pieces

Preparation

1. Preheat oven to 375 degrees. Lightly grease two large baking sheets. Using a hand-held electric mier, cream the butter with the sugar in a mixing bowl until fluffy. Add the egg and beat well.

2. Sift the flour and cocoa over the mixture. Stir in with a wooden spoon until all the flour mixture has been smoothly incorporated, then use clean hands to press the mixture together to make a fairly soft dough.

3. Using a rolling pin and keeping your touch light, roll out about half the dough on a lightly floured surface to a thickness of about 1/4 inch. Using a 2-inch plain or fluted cookie cutter, cut out 36 rounds, re-rolling the dough as required. Wrap the remaning dough in plastic wrap and set it aside.

4. Cut the almond paste into 36 equal pieces. Roll into balls, flatten slightly and place one on each round of dough. Roll out the remaining dough, cut out more rounds, then place on top of the almond paste. Press the dough edges to seal.

5. Bake for 10-12 minutes or until the cookies have puffed up and are beginning to crack on the surface. Cool on the baking sheet for about 2-3 minutes, then finish cooling on a wire rack.

6. Melt the white chocolate, the either drizzle it over the cookies to decorate, or spoon into a paper piping bag and quickly pipe a design on the cookies.

Also, you can use glazed icing instead of melted white chocolate to decorate the cookies if you prefer.

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Reviews

5/13/11

Theresa111 says:

Chocolate is so versatile! This is a decadent combination, that can be easily prepared and very enjoyable to eat.

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