A couple of weeks ago I was sent a box of goodies from Renshaw to make a Royal Baby cake. I had to use at least one of the ingredients in the box. I opted to use the sugar icings as truth be told I am not a huge fan of marzipan.
I never really grooved on the almond taste when I was younger. However I do remember a couple years back, one Easter, my mum bought me a tin of cookies from TK Maxx. There was no description of the cookies but, you know me, I tucked in anyway! They turned out to be little chocolate and almond cookies and I was surprised at how well the two flavours really complimented one another.
With this in mind, and feeling guilty for not using all the ingredients, I set about making these chocolate and marzipan cookies. I actually popped the marzipan in the freezer for 30 minutes, then I grated the amount I needed. The freezing made this process much easier.
And to get perfect equal sized cookies I used the OXO goodgrips trigger scoop that I was recently sent. So much more than an ice cream scoop!
Yield: 12 large cookies
113 grams, unsalted butter, softened
100 grams granulated sugar
110 grams dark brown sugar
1 large egg
1 teaspoon vanilla extract
185 grams plain flour
20 grams unsweetened cocoa powder
½ teaspoon bicarb of soda
½ teaspoon baking powder
½ teaspoon salt
85 grams grated marzipan (plus some extra for sprinkling)
Pre-heat the oven to 180oC. Line a couple of baking sheets with greaseproof paper.
Sift together the flour, cocoa, bicarb, baking powder, and salt. Set aside.
In a separate bowl, cream together the butter and sugars until creamy and paler in colour. Add the egg and vanilla and beat until the mixture thickens ever so slightly. Add the flour mix and with a spoon mix until the dry ingredients are just incorporated. Add the pre-grated marzipan and carefully mix this evenly through the cookie dough.
With your cookie scoop, scoop the dough onto the baking sheets, leaving space in between each one, as they do spread. With wet fingers, press each one down slightly to help them cook evenly. Lastly sprinkle more grated marzipan on top of each cookie and bake for approximately 15 minutes, depending on the size of your cookies.
Transfer to a cooling rack. They cookies are quite puffed when taken out of the oven, but do flatten into a more familiar cookie when cooled. These are delicious, with a delicate taste of almond mixed with the yummy chocolate cookie. If you do make – enjoy!
I am entering this cookies into 'The Biscuit Barrel' challenge - hosted by Laura at I'd Much Rather Bake Than...
I am also entering these cookies into We Should Cocoa, this month the theme being - cookies! Hosted by Choclette of Chocolate Log Blog, and this month's host Rebecca of BakeNQuilt
Disclosure Statement: I have not been paid for this post. Any views expressed are my own.