I love marzipan. And I realize every time I say this that I am often alone.
I know far more people who dislike it, than who are as crazy about it as I am. But I’m convinced there are others out there, or I wouldn’t be able to find it in chocolates and pastries every time we travel to Europe.
It all started during our first trip to Vienna, thanks to Mozart. Apparently it was his favorite thing too, so anything that contains marzipan there is often called Mozart.
My favorite is the Mozart croissant, and while it isn’t exactly the same, I’m happy that I can find almond croissants here that are filled with the same sweet, nutty stuff.
My second favorite are Mozart chocolates, or Mozartkugeln. Chocolate covered marzipan, some a little more complex than others with different colors and even more chocolate inside.
On our last trip to the international market, I finally picked up some marzipan, but it has sat around here a while. I thought croissants, and then chocolates. I finally ended up going a different direction – cookies.
These simple chocolate cookies have a marzipan tucked inside. Anyone who loves it will be pleasantly surprised!
Chocolate Covered Marzipan Cookies
1 stick unsalted butter, softened
1/3 cup mascavo/muscovado sugar
1/3 cup raw sugar, plus extra for rolling cookies
1 tsp vanilla
2 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
1 cup + 2 tbsp white whole wheat flour
~3 oz marzipan
Preheat the oven to 350 degrees F.
Combine the butter, mascavo sugar and 1/3 cup of the Demerara sugar in the bowl of a mixer fit with the paddle attachment. Cream on medium-high for about 3 minutes. Mix in the vanilla and the egg.
Next, mix in the cocoa powder, baking soda, salt and flour. Refrigerate dough while you prepare the marzipan.
Divide the marzipan into 12 pieces and roll each into a small ball. Divide the cookie dough into 12 portions and surround each piece of marzipan with cookie dough. Roll the cookie in raw sugar.
Place the cookies on an ungreased baking sheet and flatten slightly. Bake for 10 minutes, remove from the oven, cool for a couple minutes and transfer to a cooling rack. Makes 12 large cookies.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritionist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.