Marzipan Stuffed Dark Chocolate Cookies
2 dozen cookies
8 to 10 minutes
- 1¾ cups (219 g) all-purpose flour
- ⅓ cup (33 g) almond flour
- ¼ cup (25 g) cocoa powder (dark)
- 1 tsp (1 g) espresso powder
- 1 tsp (5 g) baking powder
- ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt
- ⅔ cup (145 g) butter, melted
- ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
- ½ cup (60 g) Redpath® Icing Sugar
- 1 egg
- 2 tsp (10 ml) pure vanilla extract
- ½ tsp (2 ml) pure almond extract
- 1 pkg (200 g) marzipan
- 3 to 4 drops red gel food colouring
Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, almond flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until mixed well and no lumps remain.
In the bowl of a stand mixer using the paddle attachment, cream together the melted butter, Redpath® Dark Brown Sugar, and Redpath® Icing Sugar until thoroughly combined; about 2 minutes. Add in the egg, pure vanilla extract, and pure almond extract and mix until completely blended into the batter.
Add in half of the dry ingredients and mix on low speed until just combined. Add in the remaining dry ingredients and mix until no flour streaks remain; do not overmix. Cover and place into the fridge to rest.
For the marzipan filling:
In a bowl, break up the marzipan; alternatively, place marzipan into the bowl of a food processor and pulse a few times. Add in 2 to 3 drops of red gel food colouring and knead until the desired colour is reached and the colour is evenly spread throughout the marzipan.
Remove the cookie dough from the fridge. With a small ice cream scoop (or about 1½ tablespoons) scoop the dough and form into balls. Flatten each scoop into a disc.
Place about 1 teaspoon of the marzipan into the centre of each disc.
Encase the marzipan with the cookie dough. Roll into a ball and place onto the prepared baking sheet, spacing the balls about 1½ to 2 inches apart. With the flat bottom of a drinking glass or the palm of your hand, flatten each cookie to about ¼ inch thick.
Place into the freezer to chill; 15 minutes.
Place chilled cookies into the preheated oven and bake for 8 to 10 minutes, or until cracks begin to form on the tops of the cookies. Remove and let cool on the pan; 5 minutes. Carefully remove cookies and place onto a wire cooling rack to cool completely.
Completely cooled cookies can be stored in an airtight container for up to a week.
*Use a toothpick to add drops of red gel food colouring to the marzipan.
*Marzipan can be found in most grocery stores or bulk food stores.
*If marzipan is dry, add a teaspoon (5 ml) of rosewater or water and knead or process it in a food processor to combine. Continue to add a teaspoon of desired liquid into the marzipan until it is just pliable but not liquefied.
*To prevent staining of hands, wear disposable gloves when kneading the red food colouring into the marzipan.