I made cookies...again! I had a ton of almond paste left over from the almond cake I baked, and noticed that my friend, Alana (of Fix Feast Flair), had a little online marzipan party. Perfect. Her Marzipan Cookie Recipe seemed easy enough, so here's me trying them!
They're deliciously chewy and don't require many ingredients. Aside from swirling in some extra chocolate pieces I had in the fridge for Matt, I didn't change a thing. This recipe is super quick (and SUPER sticky), and was the perfect way to use up the rest of my paste!
14 ounces almond paste
2 large egg whites
2 Tbsp. all-purpose flour
1 Tbsp. matcha (optional)
Pinch of salt
Powdered sugar, for rolling and garnish
Optional toppings: almond slices, sprinkles, melted chocolate
Break up almond paste into small pieces and put in the bowl of your stand mixer, fitted with the paddle attachment (I used my blender). If almond paste isn't pliable, heat in microwave for 20 seconds at a time until it's soft enough to easily break apart.
Add egg whites and mix on medium until smooth (this should take 2-3 minutes at most).
Add flour, matcha (if using), and pinch of salt and mix until thoroughly combined.
Turn dough onto a sheet of plastic wrap and form into a disc and cover (the dough will be sticky). Refrigerate for at least 2 hours.
Line a baking sheet with silpat mats or parchment paper and preheat oven to 350F at least 30 mins before baking.
Break dough up into two halves and use a silicone dough cutter to cut each half into 12 pieces. Roll each piece into a ball, and roll in powdered sugar. It will be sticky, and gets stickier the warmer it gets, so work quickly. Gently press each ball into the sheet and decorate with toppings (optional).
Bake for 12-16 minutes, until edges are lightly browned.
Serve and enjoy!