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.