Marzipan Cookies – a Mistake Leading to a Delicious Result
I am not even going to deny that I have a sweet tooth. I have always loved, still love and probably will never stop loving all sorts of sweets: chocolates, cakes, biscuits. So no wonder I am also a big fan of marzipan.
Marzipan is a confection prepared mainly with ground almonds and honey or sugar. It is used to make cake decorations and sweets like e.g. marzipan filled chocolates or dates. You can add it to some cakes (e.g. stolen) or roll it and apply it as icing on top of your cakes. Or you can simply bake biscuits with it.
But as far as I am concerned, I didn’t even plan to bake these Marzipan Cookies. I wanted to make Italian almond cookies. But I didn't read the recipe carefully enough when I came across it some time ago and didn’t notice the batter had to rest for 12 hours. On the day of preparation, I simply didn’t have the time. However, I already had a craving for almond tasting biscuits. So I had no choice, but to find a satisfactory replacement.
In one of my Polish cookbooks* I found a Marzipan Cookies recipe that met my needs, meaning they could be ready to eat in approximately 30 minutes. I did change it slightly: I used half of the sugar and omitted the chocolate glazing as I felt they would be sweet enough anyway. When I tried them, I was extremely happy with the result: the biscuits were crunchy on the outside but soft and chewy on the inside. And even though I am still planning to make the real Italian almond cookies, I know, I will make this fast and delicious marzipan variation often, too.
* “Ciasteczka – wyszukane smakołyki z całego świata.”