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Marzipan and jam biscuits recipe

Marzipan and jam biscuits recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies

These are fantastic Christmas cookies that will disappear very fast. Super yummy.

5 people made this

IngredientsServes: 80

  • Biscuit
  • 200g plain flour
  • 100g cornflour
  • 1 egg
  • 100g caster sugar
  • 1 teaspoon vanilla sugar
  • 200g butter, softened
  • Marzipan Topping
  • 250g butter, softened
  • 250g marzipan
  • 175g plain flour
  • 3 eggs
  • 1 pinch salt
  • 1/2 lemon, zest grated
  • Filling
  • redcurrant jelly

MethodPrep:40min ›Cook:20min ›Extra time:1hr chilling › Ready in:2hr

  1. Mix flour with cornflour. Add egg, sugar, vanilla sugar and 200g butter, process with the dough hook on an electric mixer. Wrap and chill for 1 hour.
  2. Preheat oven to 200 C / Gas 6.
  3. Roll out the dough and cut out 4cm circles.
  4. For the marzipan topping: Knead together 250g butter, marzipan, flour, eggs, salt and lemon zest. Transfer to a piping bag and pipe circles around the edges of the biscuits. Put a blob of redcurrant jelly in the middle of each biscuit.
  5. Place on a greased baking tray and bake for 15-20 minutes in preheated oven.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

This recipe just doesn't work! It turns into a gooey mess in the oven... Will not attempt a second time.-14 Jul 2016


Marzipan and jam biscuits recipe - Recipes


This marzipan cookies recipe is perfect for any marzipan lovers.

These delightful cookies that are dusted with powdered sugar are really festive to bring out on a plate over Christmas .

Chef rolls the marzipan mixture into balls and then tops the marzipan ball with a cookie mixture, the cookie mixture wraps itself around half of the marzipan ball like a tasty blanket.

These cookies look amazing but are really simple to bake.

Ingredients for marzipan cookies

2 Cups / 200g Ground almonds
1/2 Cup Powdered sugar
1/4 Cup Powdered sugar
Pinch salt
1/2 tsp Almond essence
2 Tbsp Water
2 Tbsp Milk
2 Egg yolks (medium)

For the cookie

1/2 Cup / 100g Margarine
1/2 Cup / 100g Caster sugar
2 Tbsp Milk
1 Cup / 160g Plain flour
1/2 Cup / 80g Plain flour
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
1 tsp Sweet mixed spice
2 Egg whites (medium)
1 Egg (medium)
1/2 tsp Vanilla essence
Candied peel (optional)



Mix the dry marzipan ingredients together.

Make a well in the centre of the almonds.

Add the milk, water, almond essence and egg yolks mix well.




In a small bowl whisk the egg.

Add the flour, baking powder, bicarbonate of soda, salt, egg whites, mixed spice and milk mix well.

Add the vanilla and whole whisked egg mix again.


Take a spoonful of the cookie batter and gently place on top of each marzipan ball.

Try the balance the cookie mixture so it will spread more over one side of the cookie.

The whole marzipan ball should not be covered, there should be part of the marzipan visible after cooking.

Remember when the cookies batter cooks it will spread and mould onto the marzipan ball.

It may be easier to add a small spoon of the cookie batter at a time.



Use a spatula to remove the marzipan cookies from the tray and leave to cool on a wire rack.

Do not eat the marzipan cookies until the cookies have cooled down completely.


Orange and Ginger Cookies with Marzipan Recipe

To make the dough, whizz the flour, ginger, zest and butter with ½tsp salt in a processor until it resembles fine breadcrumbs. Pulse in the sugar and milk, turn out and knead briefly on a floured surface until smooth. Shape into a flat disc, wrap in clingfilm and chill for 30 minutes. Heat the oven to 180C, 160C fan, 350F, gas 4.

To make the cookies, roll the dough out to the thickness of a £1 coin. Cut out cookies using the cutters and lay them on the baking sheets. Re-roll the pastry as necessary. Chill the biscuits for 10 minutes then bake for 15 to 20 minutes until golden. Let them harden slightly on the sheet then transfer to a wire rack to cool completely.

To decorate, roll out the fondant to the thickness of a £1 coin and stamp out shapes with the clean cutters. When the cookies are cool, brush a little apricot jam on each and stick the corresponding fondant shapes on top. Set aside. Break off pieces of marzipan 2.5cm (1in) thick and press into the crown moulds. Invert the moulds to tip out the marzipan, then dust each crown with edible lustre, and stick them on to the biscuits using a little more jam. Press silver balls into the tips of the crowns, if you like. These will keep in an airtight container for 2 days or the undecorated biscuits can be frozen for up to a month.


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How to make Bethmännchen

Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat the oven to 320F / 160C and line two cookie sheets with baking parchment.

Crumble the marzipan into a bowl, and add the almond meal, icing sugar and egg white (save the yolk for brushing).

Mix together into a dough.

Roll heaped teaspoons of the dough into a ball.

Place the balls onto the baking sheet, then press 3 almonds, with the points facing up, into each one so it forms a rounded pyramid shape.

Lightly beat the egg yolk with the milk and brush each cookie.

Bake in the oven for 10 minutes or until golden.

Allow to cool on a wire rack.

Fully combine the ingredients in the dough so the cookies have an even texture.

If you don't have a food processor, crumble the marzipan well and mix it all together by hand so all the ingredients are evenly mixed.

Oven temperatures vary so it may take a few more minutes to bake your cookies. Keep checking until they become golden.

If you decide to make the cookies bigger than a teaspoon, make sure you account for that in the baking time by adding a few minutes more.

Bake on the center rack of the oven to prevent the almonds from browning.


Preheat the oven to 190C/375F/Gas 5.

Grease a 20cm/8in square, loose-based cake tin with butter.

Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time.

Line the tin with the baking parchment, keeping the division in the centre.

Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined.

Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl.

Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended.

Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.

Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.

To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.

Warm the apricot jam in a saucepan then press through a fine sieve.

Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges.

Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.

Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick.

Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.

Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.

Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.


Marzipan and jam biscuits recipe - Recipes

Place wax paper and another flat pan over dough and press down to flatten dough evenly. Remove paper and upper pan place pan with dough in refrigerator while preparing filling.

With a fork beat 1/2 cup red or black raspberry jam. Other jams or jellies can be used, but they must not be lumpy. Pour jam onto chilled dough and spread as evenly and smoothly as possible, using a fork.

For filling: Add the unbeaten egg white to almond paste and cream it with an electric mixer or by hand. Add granulated sugar, a little at a time, vanilla, softened butter and the 3 eggs, one at a time. Beat after each addition until smooth. Last, add a few drops of green food coloring. If mixture appears lumpy, it is better to put it through a food processor or strainer.

With a spoon, pour this green mixture onto dough and spread it with a fork very gently so as not to touch jam. Bake at 350 degrees for about 35-40 minutes, or until delicately brown and just firm to the touch, but not solid. When it is done, remove from oven, place it on a cooling rack and let stand until absolutely cold. When cold, spread with chocolate icing.

Chocolate Icing: Combine hot milk with soft butter, vanilla and confectioners' sugar. Add melted baking chocolate and beat thoroughly until smooth. If icing appears dull, add a few more drops of hot milk. If it is too thin, add more confectioners' sugar. Allow icing to set on pastry for several hours before cutting into slices, squares or diamonds.


INGREDIENTS

250g butter ½ cup cornflour (mazeina) ¾ cup icing sugar 1 teaspoon vanilla essence or try lavender/rose 2 cups cake flour if mixture wet add a little more flour.
Decorating and Essence flavorings. Red and green cherries Lemon or orange zest, 100s and 1000s beads, tex chocchi, ground pecan, hazel, pistachio, almonds and walnuts, black Currents, cinnamon and icing sugar dustings Smarties, silver and gold glitters, pearl ball Green stems Angeli
IF you making chocolate biscuits, divide dough into two parts, the one part keep plain, the other mix coco powder until the colour deepened and evens out. Coco biscuits, peppermint and chocolate Drizzles.
Plain biscuits can also be decorated using icing sugar, colour and milk to brighten up to fancy biscuits. Flood icing biscuits personalize theme. Store bought, pretty little daisy or marzipan, ready-made rose buds for finishing touch.


Marzipan and jam biscuits recipe - Recipes

To make the dough, first beat the butter with the sugar very well using a mixer. Add the eggs 1 by 1. Put the baking powder to bubble in the yoghurt and add it to the butter. Flavor with orange sprinkles and vanilla.

Next, pour in the sifted flour, divide the resulting mixture into 2 parts. Add the red dye, dissolved in a spoon of milk, to one part and stir until it's colored pink.

You now have 2 different colors of cake mixture in 2 separate bowls. Prepare 2 separate rectangular cake forms, identical in size. Smear them with butter and lay out baking paper in them. Pour the yellow mixture in one of them and the pink in the other.

Heat the oven to 356°F (180 °C). Put both cake forms in the oven to bake at the same time. Bake for about 20-25 min. and check to see if your toothpick comes out dry when you poke them.

Once baked, leave the cake layers in the oven with the door open for 10 min. or so, then take them out of the forms and leave to cool completely. It's best to cool them on a cooking grid.

Cut each layer down the middle from end to end, to form 2 parts from each layer. Even out the sides of the resulting rectangular strips with a sharp knife and ruler. Cut the 2 layers the same way, to obtain 4 total strips of the same size.

For the cream mixture:

The natural dairy cream is thick, so pour 3 tbsp of it in a bowl and stir with a spoon until it becomes smooth, without any lumps. To it, add 3 tbsp fig jam, the walnuts and stir.

Put 2 strips of the cut layers next to each other (pink and yellow) on top of baking paper or transparent foil.

Smear them with part of the cream, making sure to get it in between them as well. Place the other strips on top - pink over the yellow strip and vice versa. Wrap the resulting cube with paper, tightening it. Leave it for about 1 hour to sit as is, so that the cream gets absorbed.

For the almond marzipan:

Stir the egg yolk well with the powdered sugar (sifted beforehand) in a bowl. Add the almond flour, along with the vanilla. Stir everything very well with a spoon. Once it becomes a thick mass, begin kneading with your hands to obtain a smooth dough. If it seems too thick - dilute it slightly with a few drops of milk.

Put the almond marzipan onto baking paper and roll it out with a rolling pin to a sheet 1/8 thick. Smear the cake on all sides with a brush with a little jam, applying a very thin layer. Move the cake carefully, placing it on the rolled out marzipan.

Begin to carefully wrap the cake, while removing any excess marzipan with a knife each time you roll it. What you get is like a little wrapped gift but the front and back part remain uncovered, allowing you to see the pattern. The original recipe uses these exact colors - pink next to yellow, in a checkerboard pattern. Use a wooden skewer to make decorative lines along the marzipan covering of the cake.

I decided to add even more creativity by making a branch from the marzipan, while also putting a pinch of green confectionery dye in a small part of it and making the flowers from store-bought sugar fondant.

To make the flowers, I ripped out small balls of it, about the size of lentils and pressed them between 2 sheets of foil. From the resulting sheets I formed small flowers. In the middle of each flower, I put a little sugar pearl.

I ran a dry brush with powdered confectionery dye along the marzipan and the flowers as well.

If you're wondering what happened to the excess dough that I cut off from the cake layers, I made cake bonbons from it. We can talk about them next time if you like.


Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large, 7-cup food processor fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing.

Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.

Stop the processor and add the egg white and the almond extract, if using.

Turn the processor back on and process the almond paste until it comes together to form a clump.

If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.

You can use the almond paste at once or wrap it to use at a later date. If keeping for future use, form into a log and wrap well in plastic wrap.

Store in a zip-top bag in the refrigerator or freezer.

Are Almond Paste and Marzipan the Same?

Although both are made with the same ingredients, almond paste and marzipan are different from each other. Almond paste contains more almonds than sugar and therefore isn't as sweet as marzipan. Marzipan has a much smoother consistency, which is why it is used to cover cakes and make decorations for candies and other sweets. Almond paste can be an ingredient in marzipan and is also used in desserts such as cookies and cakes.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness. If the raw egg white is a concern, you can use pasteurized egg whites sold in cartons in grocery stores.

How to Store Almond Paste

Wrapped well in plastic wrap and stored in a zip-top bag, the almond paste can be kept for up to three months in the refrigerator or six months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.

How to Use Almond Paste

Almond paste is used throughout the world and is popular in Scandinavia, the Netherlands, Germany, and France. It is found as a filling in pastries such as croissants and as an ingredient in muffins, biscuits, and cookies. Almond paste is used in the filling for a pear frangipane tart and in almond truffles where it is either crumbled or grated into the mixture.



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