Comprised of a mix of almond flour and sugar, marzipan can be utilized to make many alternative sorts of treats, like these easy however sparkly Marzipan Thumbprint Cookies.
Marzipan Thumbprint Cookies
Makes about 24 cookies
Cookies:
- 1¼ cups (300 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ⅔ cup (200 grams) Marzipan (recipe follows), room temperature
- 2 massive egg yolks, (37 grams), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- 4 cups (500 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
Marzipan:
- Makes 1¼ cups
- 2¼ cups (216 grams) blanched almond flour
- 1½ cups (180 grams) confectioners’ sugar
- 1 massive egg white, (30 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2 teaspoons (8 grams) almond extract
White Chocolate Ganache:
- Makes about ½ cup
- 3 tablespoons (45 grams) heavy whipping cream
- 4 ounces (113 grams) white chocolate, chopped
- Garnish: crimson, white, and inexperienced glowing sugars
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium pace till creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat till effectively mixed. Beat in egg yolks and vanilla bean paste.
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In a medium bowl, sift collectively flour and salt. With mixer on low pace, add flour combination to butter combination in two additions, beating till mixed after every addition.
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End up dough, and divide in half. Form every half right into a disk. Wrap in plastic wrap, and refrigerate for half-hour or as much as in a single day. (If refrigerating in a single day, let dough stand at room temperature for about quarter-hour earlier than rolling.)
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Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
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Between 2 sheets of parchment paper, roll half of dough to ½-inch thickness. Utilizing a 2¼-inch fluted spherical cutter dipped in flour, minimize dough, and place 1 inch aside on ready pans. Utilizing your thumb or the again of a spoon, create a 1-inch-wide indentation in middle of every cookie. Repeat process with remaining dough, re-rolling scraps to make use of all dough. Freeze till agency, about 10 minutes.
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Bake till bottoms are flippantly browned, 18 to 24 minutes. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks.
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Spoon White Chocolate Ganache in middle of every cooled cookie. Garnish with glowing sugars, if desired Let stand till ganache is ready, about 1 hour. Retailer in an hermetic container for as much as 4 days.
Marzipan:
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Within the work bowl of a meals processor, pulse flour and confectioners’ sugar till mixed. Add egg white and extracts; course of till combination holds collectively when pressed between fingers. (If combination is simply too dry, add water, 1 teaspoon [5 grams] at a time, processing after every addition.) Wrap tightly in plastic wrap, and refrigerate for as much as 1 month.
White Chocolate Ganache:
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In a medium microwave-safe bowl, warmth cream on excessive simply till steaming, about 30 seconds. Add white chocolate; let stand for five minutes. Whisk till chocolate is melted and combination is easy. Use instantly.
