Recipe for marzipan cookies with raspberry filling
Will there be some Christmas cookie baking over the next few days…?
These marzipan cookies with raspberry filling are both easy to make and lovely to look at, and they taste great – marzipan and slightly tangy raspberry make a delightful combo… ?
Roll out your marzipan, cut squares, cut out shapes in half of them and fill with raspberry between the two layers, it’s that simple… ?
Have a wonderful day! ?
Marzipan cookies with raspberry filling
Ingredients
Raspberry Filling
- 200 gram Frozen Raspberries
- 15 gram Water
- 6 gram Vanilla Sugar
- 31.25 gram Sugar
- 12 gram Cornstarch
- 100 gram Water cold
Cookies
- 350 gram Raw marzipan clean
Instructions
Raspberry Filling
- Cook raspberries, water, vanilla, and sugar in a pot.
- Blend the mixture with an immersion blender to remove berry chunks.
- Mix cornstarch with cold water and add to the pot.
- Stir until the raspberry mixture thickens.
- Remove from heat and cool down.
- Roll out the marzipan into a rectangle between 2 sheets of parchment paper, about 24x36 cm.
- Cut the marzipan into 24 small squares, about 6x6 cm.
- Punch out shapes in half of the squares and put raspberry filling on the other half.
- Place the squares with the hole on top of the ones with filling and press each cookie together at the edges with a fork.
- Put the raspberry cookies and punched-out shapes on a baking tray and bake for about 15 minutes at 175 degrees Celsius (347 degrees Fahrenheit).
- Keep an eye on them; when they brown at the edges they are done, and the small shaped cookies should be taken out after 7-8 minutes.
- Cool on a wire rack - they will become crispy once cooled.
- Serve and enjoy ?