Chewy Marzipan Biscuits
These delicious little almond biscuits are very chewy on the inside and crispy on the outside and coated in sliced almonds for a beautiful appearance.
Ingredients
Serves: 72
- 1 kg marzipan
- 1 cup (125g) plain flour
- 8 egg whites
- 2 cups (440g) white sugar
- 2 cups (375g) icing sugar
- 2 cups sliced almonds
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 180 degrees C. Grease baking trays.
- In a large bowl use your hands to mix together the marzipan, flour, egg whites, white sugar and icing sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 5cm apart onto the prepared baking trays.
- Bake for 15 to 20 minutes in the preheated oven until golden brown. Cool on baking trays for a few minutes before removing to a wire rack to cool completely.
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Reviews and Ratings
Global Ratings:
(93)
Reviews in English (81)
Outstanding cookie. A couple of hints I discovered. Combine the granulated sugar and almond paste in a food processor first, until it looks like sand. Place in a mixing bowl and mix in other dry ingredients and lastly add the egg whites. Chill 20 - 30 minutes and use a small ice cream scoop to get uniform portions. When rolling in almonds, flatten the cookies pressing into the almonds which helps them adhere to the cookie. Forget oiling the pan and use parchment paper instead. However, after removing from the oven, let the cookies cool at least 10 minutes before trying to remove. The cookies harden and easily slide off the parchment. If you have a shortage of pans, slide the entire parchment off the pan to let the cookies cool. - 26 Mar 2006 (Review from Allrecipes USA and Canada)
Without a doubt the BEST chewy almond cookie I've found!! My daughter and I thought we had tasted the best one in Europe on a recent trip but these are even better! Good tips .... begin by putting paste and white sugar in the food processor. Also beat egg whites to soft peaks before adding them and add them LAST. Also chilling the dough 30 min when assembled. Parchment paper solves any sticking problem and let them cool 10 min before remove to the wire rack. They are DIVINE!!!!! - 08 Sep 2007 (Review from Allrecipes USA and Canada)
Excellent but dough is so sticky that it's better to mix in stand mixer and pipe out using a pastry bag into the sliced almonds. Use a Silpat matt or teflon matt to bake on. Cookies just slip off when done. I find the ones from the Italian bakery in Toronto seem to have a lot more flour so will add more next time. Did add a bit of almond oil also. - 20 Jul 2005 (Review from Allrecipes USA and Canada)