Cookie Recipes - Marzipan-filled Cookies

 

Ingredients

• 2 1/3 cups/350 g all-purpose/plain flour

• 1 tbsp ginger

• 2 tsp baking soda

• 1/8 tsp salt

• 1 cup/250 g honey

• 2/3 cup/140 g sugar

• 2 cups/200 g finely ground almonds

• 3/4 cup/75 g chopped candied peel

MARZIPAN FILLING:

• 7 oz/2oo g marzipan, softened

• 3/4 cup/240 g white currant preserves

• 1 cup/100 g chopped almonds

• 1/2 cup/50 g chopped lemon peel

• 1/2 cup/90 g dried currants

• 1 cup/250 ml Chocolate Frosting

• 3-4 tbsp chopped pistachios

• 2 tbsp finely chopped candled fruit

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Method:

1. Sift the flour, ginger, baking soda, and salt into a medium bowl.

2. Heat the honey and sugar in a small saucepan over low heat until the sugar has dissolved completely. Let cool for 5 minutes.

3. Use a wooden spoon to work in the dry ingredients, almonds, and candied peel to form a smooth dough. Cover with a clean kitchen towel and let rest for 2 days.

4. Preheat the oven to 375°F/190°C/gas 3. Line four cookie sheets with parchment paper.

5. Marzipan Filling: Knead the marzipan and preserves in a medium bowl until smooth. Work in the almonds and candied lemon peel.

6. Form the dough into two 6inch (15-cm) logs. Roll out each log on a lightly floured surface to a thickness of 1/4 inch (5 mm).

7. Cut into two 12 x 6-inch (30 x 15-cm) rectangles. Cover the dough strips with the marzipan and sprinkle with currants.

8. Roll the dough strips up tightly to form logs about 2 inches (5 cm) in diameter. Slice 1/2 inch (1 cm) thick.

9. Use a spatula to transfer the slices to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart, cut side up. 

10. Bake, one sheet at a time, for 15-20 minutes, or until just golden. Let cool completely.

11. Drizzle the frosting over the cookies, letting it run down the sides. Decorate with pistachios and candied fruit.