If you say marzipan three times in a row your mouth starts to drool.


I was craving marzipan the other day and decided to listen to my body and make these beauties.


The cookie dough provides a warm, sweet, buttery taste which melts in your mouth.


The topping is a delicate balance of bitter chocolate which combines perfectly with the cookie dough to create an irresistible Marzipan Cookie.


As well as being tasty, almonds are highly nutritious, providing a whole array of B-vitamins which are great for your body to easily metabolise carbohydrates, fats and proteins.



Blend in a food processor: Cookie Dough

  • Coconut flour:  ½ cup
  • Almond flour:  ½ cup
  • Maple syrup: 2 tbsp
  • Coconut cream:  ½ cup
  • Vanilla extract: 1 tsp
  • Almond extract: 1 tsp
  • Small coconut pieces (do not blend – add to mixture)



Double boiler method: Chocolate Dip (Tempered)

  • Cacao powder: 1 tbsp
  • Cacao butter: 1 tbsp
  • Maple syrup: 1 tsp
  • Coconut cream:  ½ Cup




To temper accurately use a double boiler method and continuously stir the ingredients between 30 – 34 degrees Celsius until the mixture becomes glossy and starts to thicken (generally 5-10 minutes). Then take off the heat and continue to stir for another 2-3 minutes – a temperature gun or thermometer is recommended for accuracy and if you want to ensure the chocolate is raw.

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