marzipan cashew butter almond cookies
This cookie is inspired by a recipe we made back in May for our Roman holiday party. Originally it’s from Martha Stewart’s site and calls for almond paste and pine nuts. I didn’t have enough of the former and none of the latter so I improvised using cashew nut butter and slivered almonds instead.
I decided to make these on a whim for the fabo T-day potluck that John P threw last week. The thing was, there was so much delicious food to eat that when it was time for dessert and enjoying the cookies, everyone was already full. You know how Thanksgiving parties are. As a result people ended up bringing the cookies home in doggie bags. It gave me an anxiety attack. Could it be that they didn’t like these cookies that I thought were so spectacular!?! I was relieved and very pleased with myself the following day when the phone started ringing all morning about how wonderful these cookies are and they all were demanding the recipe. Turns out everyone at that party had the same breakfast! This is now my “official” holiday cookie recipe!
Marzipan Cashew Butter Almond Cookies
key ingredients for marzipan cashew butter cookies
Ingredients:
4 cups slivered almonds
2 cups powdered sugar
¼ cup marzipan (almond paste)
¼ cup raw cashew nut butter
1 tbsp vanilla extract
2 large eggs
1 cup white flour
½ tsp baking powder
canola oil to grease pans and hands
½ tsp salt
How to:
Pre-heat oven to 350F. Place sugar, 1½ cups of slivered almond, marzipan, cashew butter and vanilla into food processor. Pulse until mixed. Add eggs. Process to combine. Add flour, baking powder and salt. Process again until all ingredients are incorporated. Moisten your hands with a bit of canola oil. Shape dough into about one inch diameter balls. It’s very sticky and sort of freaked me out at first. But it is worth it! Press each ball in reserved slivered almonds to coat with nuts.
shaping the cookie dough
Place on greased cookie tray about two inches apart. Bake for about 20 minutes. Remove from oven and let rest for a couple of minutes on the trays to cool slightly. Using a spatula gently remove them from trays to a cooling rack. Cool completely. Sprinkle some powdered sugar over ookies and serve. Makes about 50 cookies.
licking my fingers since the dough is soooooo good!
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Oh my goodness Hegui – you have me drooling! And such a cute pic of you all over the dough – how could you possibly resist?
These look ahmazing my friend! Not to mention the fact that the ingredients are fab and these must be the absolute best cookies for the holidays and all the other ‘just ‘coz’ days 🙂
chow! Devaki @ weavethousandflavors
Mas que cozinheiro de primeira mao voce se tornou hein! Olha gostaria de ser sua vizinha!
Lúcia,
A gente se diverte bastante na cozinha, às vezes os pratos não dão certo mas faz parte do show né… Este não foi o caso, sucesso desde a primeira vez. Fica ótimo tento assar essas bolachinhas pelo menos uma vez por ano.
beijos saudosos,
Heguiberto
Devaki,
To me these cookies are just perfect, not too sweet, nutty, crunchy on the outside, a bit soft in the center. Perfect company for a cold day and a nice cup of coffee or tea. The dough too is so good that I have to police myself from eating the whole before baking. It’s fun to make it with kids around, everyone can participate 😉
Heguiberto