Marzipan Almond Kipferls

Recipe from What's For Lunch, Honey?     

Ingredients

500g Marzipan paste
150g sugar
2 egg whites
1 tablespoon zest of an organic lemon
10 drops bitter almond oil
100g blanched almonds, thinly sliced
200g bittersweet chocolate, coarsely chopped

Method

Pre-heat the oven to 200 degrees C. Line a cookie sheet with baking paper.

In a bowl mix together the marzipan paste, sugar, egg whites, lemon zest and the bitter almond oils to a smooth dough.

Set a bowl of water next to you. Place the almond slices on a plate. Dip your fingers into the water, tear some of the marzipan dough and form 6 cm rolls. Coat the marzipan rolls with the almond slices and then form crescent shaped cookies. Place on the cookie sheet. Continue in this way until you have used up all of the dough. You should get about 40 crescent cookies.

Bake the cookies for approx. 12-15 minutes or until golden. Take out and allow to cool on a rack.

In the meantime melt the chocolate in a double boiler or a water bath. Place your cookie rack over a sheet of baking paper. Dip both ends of each cookies into the chocolate and place on the rack. Allow the chocolate to set and dry.

Tip: You can make variations on this cookie by:

  • coating the kipferls in shredded coconut instead of the almond slices.
  • adding a hint of cardamom powder to the chocolate for a lovely flavor

Note:

  • Each oven works differently and while my oven bakes these cookies perfectly at 200 degrees C, I would advice you to keep and eye on the marzipan kipferls after about 8 minutes. If you notice them getting too dark reduce the heat to approx. 175 degrees C.
  • The consistency of the dough should be thick, pliable and easy to shape. If you are finding that your dough is a bit runny, add some more almond paste. The eggs I used to make the marzipan kipferls were medium sized, giving me the right amount of egg whites for the cookies. If your eggs are larger I would advice you to start with one egg white and then if required add the other a little at a time until you think the dough has reached the right consistency.
  • Stored in air-tight cookie containers these kipferls will last for 2 weeks.