Just a few more days to Christmas! I really love this time of year. I just can't help it. The merry spirit absorbs me completely, sucking me into all it's glittery glory. The crisp cool air is radiating making my nose and cheeks tingle. I feel elated as I walk down the cobblestone streets, the shop windows decorated in sparkling tinsel and colorful baubles. It's all so cliché, I know but I just love it.
I adore the old Santa ringing away on the golden bell wishing everyone "A HO! HO! Christmas!" I just cannot get enough of the perfumed bouquet that lingers in the air at this time of year. It's a gorgeous mix of gingerbread, spices and mulled wine. Foraging for gifts at the over-crowded stores makes me laugh - "Didn't know there were so many people in Weimar!"
I will sing along loud to Last Christmas by Wham! for the hundredth time while standing in a queue, never allowing those funny glances make me miss a beat. Often those funny glances turn into smiles as people begin tapping their feet to the tune. Between wrapping paper and ribbons, I search for ideas for Christmas dinner. Duck or turkey, mousse or parfait? And yes, I just love all that Christmas baking!
Cookies, cakes, pralines and truffles - oh the glee for a foodie like me! I do not need an excuse to have the oven on almost 24/7 right now. Hec I spent the whole day making the Daring Bakers' challenge yesterday and felt totally exhilarated. I even find myself hotter with chocolate covered lips rather than fire engine red colored lipstick. And yes, Last Christmas is still buzzing from the radio!
Marzipan has a sweet deliciously nutty taste. These cookies are made almost entirely of marzipan. There is no flour just the pure luxury of marzipan, coated in almond slices, baked gently to a perfect golden color and finally dipped in rich chocolate - how can anyone turn this down? That is why these make the perfect gift for friends and family. I double the recipe to have enough for everyone.
Keep in Mind!
- Monthly Mingle theme this month World of Spice Cookies
- Deadline January 5
- Bake delicious cookies sweet or savory highlighted by a spice
- One lucky winner will win the cookbook a Field Guide to Cookies
- Come on over and join us. Details here.
Recipe: Marzipan Almond Kipferl Cookies
Printable version of recipe here.
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
- Each oven works differently and while my oven bakes these cookies perfectly at 200 degrees C, I would advice you to keep an 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.
Nutty, sweet, chewy and simply heavenly - if you like marzipan this is your cookie folks! They are so easy to make with big time flavor. As it is with all things delicious - one is never enough. Soeren loves taking a few in his lunch box and Tom nibbles them at the university while writing his dissertation. As for my friends they just can't wait till December comes around - because they know I'll be coming around to deliver batches of marzipan almond kipferls, singing Last Christmas.
Sending lots of hugs over to Anita of Dessert First for sending me my own personal autographed copy of Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable. I'm raring to try several of the cookie recipes!
I am not the only one enjoying the Christmas cookie baking month. There is a cookie craze taking over the blogesphere and you'll find several events focusing on cookies. Besides the Monthly Mingle - World of Spice Cookies, Susan is hosting the second edition of Eat Christmas Cookies and Sharmi is having her big Holiday Cookie Baking Event. I'm sending both these ladies a few of these marzipan almond kipferls to nibble on.
You might like these treats from WFLH:
|Rich Chocolate Mocca Brownie Bites||Lime Kisses||Orange Nougat Treats|
From around the blogs:
- Herb Cream Cheese Crackers with Buckwheat, Oatmeal and Za'atar - Passionate about baking
- Lenguas de Gato Cookies (Cat's Tongue Cookies) - Apple Pie, Patis, and Pâté
- Greek diples - Kalofogas
Daily Tiffin Reading Tip:
Menu For Hope: 15-24 December 2008
- An annual fundraiser to help the UN World Food Program
- Bid on prizes from December 15 - 24, 2008
- One virtual raffle ticket is US$ 10
- You can donate a prize
- WFLH is also donating a prize
- Details and information here
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First