Chocolate Covered Marzipan Cookies

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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
1 egg
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. 
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  1. says

    Interesting idea. I don’t know if I like or dislike, I think I’m ambivalent. It seems like I am okay with it, but I wouldn’t search it out – if that makes sense. I’d eat your cookies though if you had them out to share.

  2. Loula says

    Hey there, these cookies look sooo delish and very tempting! YUM! Your pictures really make them look soooo attractive. Thanks for sharing!
    I am with you on marzipane, just love that stuff! It is super delish and thankfully living in Germany I can get it very easily. :)
    I dont know many people here who dislike it, maybe because it is so common here and you eat it in many things…

    Just wanted to let you know that youre not alone with you passion for it! ;)

  3. says

    Oh Lori, I am in the category of the ones that “like” marzipan…even my husband when he sees something with marzipan he will call my attention :)
    I love the idea of chocolate cookies with hidden marzipan inside…already bookmarked your recipe and will try once I get hold of some marzipan.
    Hope you are having a great week :)

  4. says

    There are people out there who don’t like marzipan?!?!? Weird. I, for one, adore it! I’ve never had it chocolate covered but I can’t imagine I wouldn’t adore it all the more.

  5. says

    Diana – Ha! Yeah, I can definite eat cookies even if I don’t love the ingredients! :)

    Loula – Thank you! I’m sure the marzipan in Germany is amazing. What we had in Austria was delicious. I guess maybe that is why I like it so much. Some of the varieties here are just ok, so maybe people don’t like it as much. Thanks for your support! :)

    Juliana – Yay! Another marzipan lover! :)

    kat – I’ve always thought it was the same thing as almond paste, but apparently they are different. I still think they have the same flavor though – that sweet, cherry almond taste with a slightly gritty texture.

    Joanne – Surprising, right? :) Yes, chocolate turns like into love!

  6. says

    I love marzipan, especially the little Mozart chocolates you mentioned. I’m also used to Christmas cake and fruit cake having a layer of marzipan under the icing. Good stuff.

  7. Anonymous says

    We needed to use more flour than called for to get the cookies to turn our right…maybe 1 1/4 cups or a little more.

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