Marzipan cookies with pecan coating
Cookies that are soft and sticky on the inside, slightly crispy and nutty on the outside.
Cookies that are not difficult to make, only the dough is very sticky and a little more difficult to handle.
Preparation time: 15 minutes preparing the dough, about 45 minutes baking
Level: Medium
Quantity: About 50 cookies
Ingredients:
400 g of almond marzipan
200 g of almond flour
4 egg whites
150 g wheat flour
0.5 teaspoon of baking powder
200 g of sugar
About 150 g pecans, coarsely crushed
Preparation:
- Cut the marzipan, put it in a mixing bowl, add the egg whites and mix at low speed until the marzipan becomes a smooth paste
- Add sugar, baking powder, almond, and wheat flour to the mixture and mix until smooth. If the dough has become too thick and the rolling pin can no longer do its job, stir the dough a little with a spoon
- Coarsely crush the pecans, and pour them into a bowl.
- Heat the oven to 180 degrees C.
- Wet your hands slightly and form the dough into a ball with a diameter of about 2 cm, roll it in crushed pecan crumbs, and place it on a baking sheet covered with baking paper.
- Bake for 13 to 15 minutes. Cool the cookies completely before placing them in the bowl.
Store in an airtight container.
Ready!!
