Recipe

Chocolate Marzipan Cookies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 3 months ago these are so pretty and are on my holiday list... the recipe and photo are courtesy of Midwest Living Prep:30m Cook:10m Servings:100	Peetabear
	rolled cookie chocolate almond

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minitindel

Ingredients

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 cup walnuts

2 tablespoons sugar

1 8-ounce can almond paste

1/2 cup butter, softened

2/3 cup sugar

1 teaspoon vanilla

2 egg whites

1 cup semisweet chocolate pieces and/or chopped white baking bar

1 teaspoon shortening

Directions

1. In a medium mixing bowl, stir together the flour, cocoa powder, and baking powder. Set the mixture aside.

2. In a food processor bowl or blender container, process or blend nuts and 2 tablespoons sugar until nuts are finely ground. Add almond paste and process or blend until mixture forms a paste.

3. In a large mixing bowl, beat butter and the 2/3 cup sugar with an electric mixer on medium to high speed until fluffy. Add the nut paste and vanilla; beat well. Beat in egg whites until just mixed.

4. Beat in as much of the flour mixture as you can with the electric mixer; stir in any remaining flour mixture with a wooden spoon. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle.

5. Roll half of the dough between sheets or parchment paper or waxed paper to form a 12x10-inch rectangle.

6. Cut dough into 2-inch squares; cut squares diagonally into triangles. (Or using a 1-1/2- to 2-inch cutter, cut into desired shapes.) Mark with the back of a fork. Place 2 inches apart on an ungreased cookie sheet. Repeat with the remaining dough.

7. Bake in a 350 degree F oven for about 8 minutes or until edges are set. Cool the cookies on the cookie sheet for 2 minutes. Transfer the cookies to wire racks and cool completely.

8. In a small saucepan, heat and stir chocolate pieces and shortening over low heat until melted. (If you use both of the kinds of chocolate, melt them separately with 1 teaspoon shortening each.) Drizzle over cookies; let stand until set. Store in airtight containers. Makes 100 cookies.

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