Rose's Baking Basics

Marzipan Cookies

Makes Twenty-four 2 inch cookies

Oven Temperature: 350°F/175°C

Baking Time: 12 to 14 minutes

Baking Equipment: One 17¼ by 12¼ by 1 inch half sheet pan or two 15 by 12 inch cookie sheets, lined with parchment

Imagine a cookie with the flavor combination of almond marzipan and apricot, with a tiny accent of salt, and that is soft, chewy, crunchy—and sublimely addictive—with only a few ingredients and no flour. They are called “horns” in Austria and Germany because they are usually shaped to suggest them, but I make mine rounds, which is simpler. I nicknamed them “Bâtards” because I discovered this recipe at Drew Nieporent’s wonderful restaurant Bâtard in New York City. These cookies are nothing short of amazing. You will need to use European marzipan for the silkiest texture and best flavor.

Makes 408 grams dough

Lübeck marzipan (see Baking Pearls)	250 grams	¾ cup plus 1½ tablespoons
sugar, preferably superfine	125 grams	½ cup plus 2 tablespoons
honey	25 grams	1 tablespoon plus ½ teaspoon (17.5 ml)
1 large egg white	30 grams	2 tablespoons (30 ml)
sliced almonds	100 grams	1 cup
apricot preserves, strained (see Baking Pearls)	62 grams	3 tablespoons
water	.	¾ teaspoon (3.7 ml)
sea salt, preferably Maldon	.	¼ teaspoon

Mise en Place

▪ Up to 1 hour ahead, into the bowl of a stand mixer, weigh or measure the marzipan, sugar, honey, and egg white and cover with plastic wrap.

Make the Dough

1. In the stand mixer with the flat beater, mix the marzipan mixture on low speed for 1 to 2 minutes, until all the ingredients are smoothly combined. Scrape the mixture into a small bowl, cover tightly with plastic wrap pressed against the surface, and refrigerate for a minimum of 2 hours, up to 24 hours.

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC.

2. Arrange the sliced almonds on a large plate in a single layer. Have a small bowl of water on the counter to moisten your fingers and palms lightly, which will help prevent the marzipan mixture from sticking.

Shape the Cookies

3. Weigh or measure twenty-four 1 inch balls (17 grams each) of dough.

4. Roll the balls in the almonds to coat, then press them down into the almonds to flatten to 1½ inches in diameter by ½ inch high.

5. Set the cookies a minimum of 1 inch apart on the pan.

Bake the Cookies

6. Bake for 6 minutes. For even baking, rotate the pan halfway around. Continue baking for 6 to 8 minutes, or until lightly browned and they have only a slight give when pressed in the center.

Cool the Cookies

7. Set the pan on a wire rack and let the cookies cool for about for 10 minutes before brushing them with apricot glaze.

Glaze the Cookies

8. In a small microwavable bowl or cup, mix together the strained apricot preserves and water and heat until just beginning to bubble. (Alternatively, heat them in a small saucepan over low heat.)

9. Brush a very thin layer of glaze onto each cookie. You will need only about 2 tablespoons of the glaze. Then sprinkle each with just a tiny bit of salt. Use a thin pancake turner to lift the cookies from the pan onto a serving plate. Allow the cookies to cool for 20 minutes before serving.

Store Airtight: room temperature or refrigerated, 1 week. (They will stay soft and chewy.)

Baking Pearls

You will need to start with 87 grams/about 4½ tablespoons preserves to get 62 grams/3 tablespoons strained preserves.

Lübeck marzipan contains a higher percentage of almonds than American brands. If you cannot find Lübeck brand, substitute an equal weight of almond paste (¾ cup plus 2 tablespoons by volume). Do not use American marzipan, which would result in flat puddles instead of chewy cookies.

Making Marzipan Cookies