marzipan

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 those 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, 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 with a similar sweet, nutty filling. 

 

My second favorite are Mozart chocolates, or Mozartkugeln. It’s a marzipan filled chocolate or truffle. Some are a little more complex than others with different colors and even additional layers of chocolate inside. 

 

I think about these treats often so on our last trip to the international market, I finally picked up some marzipan. I thought of making croissants, and then chocolates. I finally ended up going a different direction – cookies.

 

 

These simple chocolate cookies have marzipan tucked inside. Anyone who loves it will be pleasantly surprised!

 

1 stick (1/2 cup) unsalted butter, softened
1/3 cup mascavo (muscovado) sugar
1/3 cup raw sugar, plus extra for rolling cookies
1 large egg

1 tsp pure vanilla extract
2 tbsp unsweetened 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 2 minutes. Mix in the egg and the vanilla.

 

Next, add in the cocoa powder, baking soda, salt and flour. Mix on medium, just until all ingredients are combined and a cookie dough forms. Scrape the sides of the bowl as needed. Cover the bowl with plastic wrap and refrigerate the 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 rack to cool completely. 

 

 

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