0 Marzipan cookies recipe

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

For the marzipan balls

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)

Picture of the marzipan cookie before going into the oven.

Take a bite into one of these delicious marzipan treats.

Picture of marzipan cookie cooling.

How to make marzipan cookies

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.

Grease and flour a baking tray. Roll the marzipan into small balls and place on the oven tray with lots of space between each marzipan ball.

Optionally on some marzipan balls you can place a few small pieces of candied peel around the marzipan.

For the cookie topping place the margarine and sugar into a mixing bowl and cream together.

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.

Bake in a hot oven at gas mark 6 / 200C for 15 minutes.

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.

Dust with powdered sugar. Enjoy Chefs marzipan cookies recipe.

Even drizzle some with a light icing if desired.

0 Cranberry and Walnut Cake Recipe

How to make a Cranberry and Walnut Cake

Cranberries and walnuts are a perfect ingredient combination for this season.

This is a wonderful cake recipe that is moist and sweetened to perfection, the outer crust of the cake has a biscuit bite and flavour to it.

Chef used sweetened cranberries, you can use unsweetened cranberries if it is your preference.

Biting into a tasty cake that is infused with rustic walnuts and winter berries is just what you need with a hot cup of coffee on a winters day.

Ingredients for cranberry and walnut cake recipe

1 Cup / 200g Margarine
1/2 Cup / 100g Caster sugar
1 Cup / 160g Soft brown sugar
1 + 1/2 Cup / 240g Plain all purpose flour
1 + 1/2 tsp Baking powder
Pinch Salt
1 tsp Vanilla essence
3 Medium eggs
1 Cup /100g Walnuts
1 Cup /100g Dried cranberries

Cranberries and walnuts.

How to make a cranberry and walnut cake

Cream together the margarine, caster sugar and brown sugar.

In a small bowl whisk the eggs.

Add the half of the eggs to the butter mixture and mix, add the last half of eggs and vanilla, mix well again.

Add the flour, salt, baking powder, walnuts and cranberries, mix thoroughly.

Pour the cranberry and walnut cake mixture into a greased and floured 8 inch cake tin.

Bake in a hot oven at 200C/gas mark 6 for 35 minutes, turn the oven down to gas 180/mark 4 and bake for a further 20-30 minutes or until a skewer comes clean out of the centre.

Do not open the oven door until the cake has been in the oven for the initial 35 minutes.

Leave to cool for 15-20 minutes in the cake tin then cool on a wire rack.
Slice and enjoy.