I had a large lump of marzipan and some chocolate ganache left over from making last week’s petit fours. I HATE throwing food away, so I decided to make a batch of marzipan refrigerator cookies.
It was a quick and easy recipe.
They can be cooked off in small or larger batches – the dough will live happily in the fridge for a week or so – or freezer more indefinitely.
Nothing beats a home-made biscuit – and we loved the sweet, almond flavour of these. If you prefer your cookies to be soft & gooey rather than crisp, lower the heat of the oven to about 150ºC.
- 225g/8oz plain flour, plus extra for dusting
- 1tsp baking powder
- 110g/4oz butter, cut into cubes, plus extra for greasing
- 175g/6oz caster sugar
- 1 large egg, lightly beaten
- 100g/3½oz marzipan
- Sift the flour & baking powder into a large bowl
- Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs
- Stir the sugar, add the eggs and combine to form a soft, loose dough
- Cut the marzipan into small cubes
- Turn the mixture out on to a lightly floured work surface, roll in the cubed marzipan and shape the dough into a log shape about 3cm/1¼inches in diameter
- Wrap the log in parchment paper or cling film and then in foil and chill in the refrigerator for at least 4 hours or until required (I put one of the logs in the freezer to use at a later date)
- Preheat the oven to 190ºC/375ºF/Gas mark 5
- Grease a large baking sheet (or a few if you're making a big batch)
- Slice the dough into as many 8mm/⅜-inch slices as required
- Place the slices on the greased baking sheet, spaced well apart
- Return any remaining dough to the fridge for up to a week or freeze for up to 6 months
- Bake in the preheated oven for 10-12 minutes or until golden brown
- Leave on the baking sheet to cool slightly for 2-3 minutes before transferring to cool completely