I hate to be a fickle friend, but yesterday I woke up missing, craving, and needing warmer weather, specifically that of Malta in September. Give me Molly, Brian, an Aperol Spritz (or ten), some sunshine and all the marzipan in the land, and I'd call it a happy Christmas right now. 'Cuz it's raining and pretty chilly and, hey, I'm from Hawaii!! And this week I could go for a bit of sunshine (and Molly and Brian). And while that's clearly not happening, thankfully, I've got the marzipan thing covered. And I could technically stand by the heater and sip on an Aperol Spritz, snack on magical marzipan cookies, and blast Christmas music like there's no tomorrow (think Tchaikovsky's Nutcracker or Vince Guaraldi Trio's A Charlie Brown Christmas). Happy Marzipan Christmas to me (and you, and Molly, and Brian and every one else)! :D
Today I'm pretty grateful to be surrounded by some of my favorite, favorite, favorite blog friends (yayyy!) who are helping to spread some marzipan cheer. Molly swears we came up with the idea to throw a marzipan party together, which I'll contend I barely contributed to, though I did equally obsess over those marzipan cookies. I've recreated the marzipan cookies that Molly and I marveled over, most likely for 10 minutes longer than Brian would have cared for, at the pool in Malta (spritzes and coffees in hand, 'cuz we're clearly classy ladies). I mean, I kinda had to recreate 'em, seeing as I couldn't get them out of my head, with their perfect crunchy exterior and glorious chewy insides. And trust me when I say my love runs deep--we talked about them so much that Molly even went so far as to text me a photo recipe for Marzipan bars, which of course, inspired this recipe. I highly recommend you make them RN; like I said earlier, they're crispy on the outside, chewy on the inside, oh so marzipanny, and SOOO ridiculously easy to make. Molly's sharing a recipe for Macadamia Nut Marzipan Balls, and all I have to say about that is HOLY SH*TTT, how quickly can I run to the store and buy all the ingredients for them.
Beau's got Cardamom Skillingsboller (I dare you to try to say that ten times fast), Betty's making some Sesame Pseudo Marzipan Rose Mini Cakes (which sounds insane and also is the perf alternative if you've got a nut allergy like she does), and Lily's sharing the ice cream of my dreams, Cardamom Pistachio with a Rose Marzipan Swirl (swooooonn). And don't worry, there's still more marzipan awesomeness because Michelle's got some epic Swedish Marzipan Cream Buns (Semlor) up on her blog and Stephanie's sharing what might become my favorite new chocolate cookie recipe, Marzipan Chocolate Chip Cookies. So what I'm pretty much telling you is that we've got a big old #marzipankiki happening (aka party) and it's almondy (and other) and awesome and made up of some of my favorite bloggy humans (I'm sending so many virtual high fives and hugs to you super humans). Anyway, maybe, if you're so inclined, it might be fun to throw on your favorite Christmas tunes, grab a cup of coffee (or an Aperol spritz), and peruse all the marzipan action happening today on the interwebs!
Ps - Good luck if you're braving the snow or the cold or the mall or the grocery store to get your last minute shopping done! All my patience goes out to you! xo
Amaretti Morbidi (Marzipan Cookies)
Makes 2 dozen cookies
- 14 oz. almond paste, at room temperature
- 2 large egg whites
- 2 Tbsp. all-purpose flour
- 1 Tbsp. matcha (optional)
- Pinch of salt
- Powdered sugar, for rolling and garnish
- Optional toppings: almond slices, sprinkles, melted chocolate
- Stand mixer
- Measuring cups and spoons
- Plastic wrap
- Baking sheet lined with Silpat mat or parchment paper
- Silicone dough cutter/bowl scraper
- Break up almond paste into small pieces and put in the bowl of your stand mixer, fitted with the paddle attachment. If almond paste isn't pliable, heat in microwave for 20 seconds at a time until it's soft enough to easily break apart.
- Add egg whites and mix on medium until smooth (this should take 2-3 minutes at most).
- Add flour, matcha (if using), and pinch of salt and mix until thoroughly combined.
- Turn dough out onto a sheet of plastic wrap and form into a disc and cover (the dough will be sticky). Refrigerate for at least 2 hours.
- Line a baking sheet with silpat mats or parchment paper and preheat oven to 350°F at least 30 minutes before baking
- Break dough up into two halves and use a silicone dough cutter to cut each half into 12 pieces. Roll each piece into a ball, and roll in powdered sugar. It will be sticky, and gets stickier the warmer it gets, so work quickly. Gently press each ball into the sheet and decorate with toppings (optional).
- Bake for 12-16 minutes, until edges are lightly browned.
- Serve and enjoy (or gift)!
Notes: Sealed up in an airtight container (at room temperature), cookies will keep for 2 to 3 days. Be sure to use almond paste NOT marzipan paste or almond filling.