Marizpan Shortbread

Tonight’s experiment with flour…after homemade pasta last night, I was inspired to try an old faithful cookie — with a twist. Marzipan is plentiful and cheap in German grocery stores, and it’s also very fatty — so why not substitute that for some of the butter?

I made a small batch, with somewhat approximate measurements, so I’m sure the recipe could be easily improved.

Here’s what I did:

Preheat oven (or in my case “oven”) to 200 C / 400 F
1/4 cup sugar
1/2 cup flour
1/4 cup butter (approximately)
1/8 cup marzipan
1 tbsp hazelnut bits

Cream sugar, flour, half the butter and marzipan together. Add the rest of the butter bit by bit until dough holds its shape when pressed together. Roll or press dough out on a flat surface, then cut out individual cookies and place on cookie sheet. Bake for 12 minutes at 200C.

There you have it! Almondelicious!