Nut and Spice Cookie Recipes - Heavenly Arches

 

Ingredients 

• 7 oz/200 g marzipan, diced and softened

• 2 large eggs

• 2 tbsp superfine/caster sugar

• 1 tbsp vanilla sugar

• 1/3 cup/50 g cornstarch/corn flour

• 1/2 tsp baking powder

• 1/4 tsp almond extract/essence

• 1/8 tsp salt

• 1/2 cup/50 g slivered almonds, toasted and coarsely chopped

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

2. Beat the marzipan, eggs, superfine and vanilla sugars, cornstarch, baking powder, almond extract, and salt in a large bowl with an electric mixer at low speed until smooth.

3. Fit a pastry bag with a plain 1/4-inch (5-mm) tip. Fill the pastry bag, twist the opening tightly closed, and squeeze about forty small arches spacing them 1 inch (2.5 cm) apart on the prepared cookie sheets.

4. Sprinkle with the almonds, pressing them lightly into the tops. Bake for 12-15 minutes, or until golden brown.

5. Cool on the sheet for 5 minutes. Transfer to racks and let cool completely.