Of Christmas cookies, one of our family’s recent favorites — that is, in the last ten years — is this intense chewy marzipany one, the recipe for which I found on the website of the Odense company. When I use a different brand of paste that comes in an 8 oz. package, I just nibble a little to make it come out even.
ALMOND CHOCOLATE MACAROONS
1-7 oz box almond paste, grated
1 cup confectioners sugar, firmly packed
1/4 cup cocoa, firmly packed [I don’t how one might pack cocoa]
2 tablespoons flour
2 large egg whites
1/2 teaspoon vanilla extract
For topping: 1/2 cup confectioners sugar
Preheat oven to 325°F. Line cookie sheets with parchment.
Combine almond paste, 1 cup of the sugar, cocoa, flour and salt in a mixing bowl. With an electric mixer beat on a low speed until all ingredients are incorporated.
Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. *Cover and chill dough for one hour.
Add remaining confectioners sugar to a small bowl. Drop dough into sugar by a level tablespoon measure (not flatware) [I use flatware], or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container. Best if eaten within 3 days. [Stored in the freezer or our cold garage they keep well for longer than this.]
The recipe says it makes 18 cookies, so I always mix up a double batch.
*Dough can be chilled for up to 24 hours. [I have saved it for days] Make sure it is covered well to avoid picking up refrigerator odors.
Merry Christmas Cookies to YOU!