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Photo: William Dickey
Active Time:40 minsTotal Time:1 hr 55 minsServings:30Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 55 minsServings:30
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:30
Servings:
30
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsWalnut Marzipan1 ½cupsraw walnuts½cupconfectioners’ sugar½teaspoonvanilla extract1tablespooncold water, as neededCookie Dough7tablespoonsunsalted butter, softened5tablespoonsgranulated sugar1teaspooninstant espresso dissolved in 2 tablespoons warm water¾cupall-purpose flour¾cupwhole-wheat pastry flour½cupcornstarchEspresso Glaze1teaspooninstant espresso powder1tablespoonwarm water1cupconfectioners’ sugar1 - 3tablespoonsunsweetened almond milk1tablespoongrated lemon zest
Cook Mode(Keep screen awake)
Ingredients
Walnut Marzipan
1 ½cupsraw walnuts
½cupconfectioners’ sugar
½teaspoonvanilla extract
1tablespooncold water, as needed
Cookie Dough
7tablespoonsunsalted butter, softened
5tablespoonsgranulated sugar
1teaspooninstant espresso dissolved in 2 tablespoons warm water
¾cupall-purpose flour
¾cupwhole-wheat pastry flour
½cupcornstarch
Espresso Glaze
1teaspooninstant espresso powder
1tablespoonwarm water
1cupconfectioners’ sugar
1 - 3tablespoonsunsweetened almond milk
1tablespoongrated lemon zest
DirectionsTo prepare marzipan:Pulse walnuts in a food processor until ground. Add 1/2 cup confectioners' sugar; process until walnuts are finely ground. Add vanilla; pulse again a few times. Add water, 1 teaspoon at a time, pulsing until a cohesive dough forms. Remove the dough from the food processor and shape into a log about 7 inches long. Wrap in parchment paper and refrigerate for 1 hour or up to 1 day.To prepare cookie dough:Preheat oven to 350°F. Line a baking sheet with parchment paper.Place the chilled marzipan and butter in a food processor or medium bowl. Process or beat with an electric mixer until well combined, scraping sides as needed. Add granulated sugar and process or beat, scraping the sides as needed, until combined. Add espresso mixture and pulse or beat until combined, scraping the sides as needed.Whisk all-purpose flour, pastry flour and cornstarch together in a medium bowl. Add to the marzipan mixture, 1/4 cup at a time; pulse or beat until combined.Roll the dough into 1-inch balls and arrange about 2 inches apart on the prepared pan. Bake until lightly puffed and crackled, 10 to 15 minutes. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely, about 10 minutes.To prepare espresso glaze:Whisk espresso powder and warm water in a medium bowl until dissolved. Add confectioners' sugar and whisk until smooth. Add almond milk, 1 tablespoon at a time, whisking until the glaze is smooth and glossy.Dip the cooled cookies in the glaze. Return the cookies to the rack and sprinkle with lemon zest. Let the glaze set completely.To make aheadRefrigerate marzipan (Step 1) for up to 1 day. Store cookies airtight at room temperature for up to 1 week.EquipmentParchment paperOriginally appeared: EatingWell.com, December 2022
Directions
To prepare marzipan:Pulse walnuts in a food processor until ground. Add 1/2 cup confectioners' sugar; process until walnuts are finely ground. Add vanilla; pulse again a few times. Add water, 1 teaspoon at a time, pulsing until a cohesive dough forms. Remove the dough from the food processor and shape into a log about 7 inches long. Wrap in parchment paper and refrigerate for 1 hour or up to 1 day.To prepare cookie dough:Preheat oven to 350°F. Line a baking sheet with parchment paper.Place the chilled marzipan and butter in a food processor or medium bowl. Process or beat with an electric mixer until well combined, scraping sides as needed. Add granulated sugar and process or beat, scraping the sides as needed, until combined. Add espresso mixture and pulse or beat until combined, scraping the sides as needed.Whisk all-purpose flour, pastry flour and cornstarch together in a medium bowl. Add to the marzipan mixture, 1/4 cup at a time; pulse or beat until combined.Roll the dough into 1-inch balls and arrange about 2 inches apart on the prepared pan. Bake until lightly puffed and crackled, 10 to 15 minutes. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely, about 10 minutes.To prepare espresso glaze:Whisk espresso powder and warm water in a medium bowl until dissolved. Add confectioners' sugar and whisk until smooth. Add almond milk, 1 tablespoon at a time, whisking until the glaze is smooth and glossy.Dip the cooled cookies in the glaze. Return the cookies to the rack and sprinkle with lemon zest. Let the glaze set completely.To make aheadRefrigerate marzipan (Step 1) for up to 1 day. Store cookies airtight at room temperature for up to 1 week.EquipmentParchment paper
To prepare marzipan:Pulse walnuts in a food processor until ground. Add 1/2 cup confectioners' sugar; process until walnuts are finely ground. Add vanilla; pulse again a few times. Add water, 1 teaspoon at a time, pulsing until a cohesive dough forms. Remove the dough from the food processor and shape into a log about 7 inches long. Wrap in parchment paper and refrigerate for 1 hour or up to 1 day.
To prepare cookie dough:Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place the chilled marzipan and butter in a food processor or medium bowl. Process or beat with an electric mixer until well combined, scraping sides as needed. Add granulated sugar and process or beat, scraping the sides as needed, until combined. Add espresso mixture and pulse or beat until combined, scraping the sides as needed.
Whisk all-purpose flour, pastry flour and cornstarch together in a medium bowl. Add to the marzipan mixture, 1/4 cup at a time; pulse or beat until combined.
Roll the dough into 1-inch balls and arrange about 2 inches apart on the prepared pan. Bake until lightly puffed and crackled, 10 to 15 minutes. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely, about 10 minutes.
To prepare espresso glaze:Whisk espresso powder and warm water in a medium bowl until dissolved. Add confectioners' sugar and whisk until smooth. Add almond milk, 1 tablespoon at a time, whisking until the glaze is smooth and glossy.
Dip the cooled cookies in the glaze. Return the cookies to the rack and sprinkle with lemon zest. Let the glaze set completely.
To make ahead
Refrigerate marzipan (Step 1) for up to 1 day. Store cookies airtight at room temperature for up to 1 week.
Equipment
Parchment paper
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)126Calories6gFat17gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
