Leftover marzipan Cherry Bakewell Cookies
Light almond cookies with chunks of leftover marzipan and chopped cherries
Ingredients
- 100 g caster sugar
- 60 g Butter
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 110 g Self Raising Flour Cake Flour works fine
- 80 g Marzipan Chopped into small cubes
- 80 g Glace Cherries Chopped into quarters
- 3 tbsp Icing Sugar In a separate small bowl
Instructions
- Preheat the oven to 180C and line 2 baking trays with baking parchment
- Using an electric mixer, whisk together the butter and sugar until well combined
- Add the egg and the vanilla & almond extract whilst continuing to whisk
- Turn the speed down to its lowest setting and add the flour, one tablespoon at a time until just combined
- Fold in the chopped marzipan and cherries
- Scoop out small balls with your hands (see warning above about being messy)
- Quickly roll each ball in the icing sugar until coated and place at regular intervals on the baking trays. The cookies will spread during cooking so leave a good space between each
- Bake for 12-14 minutes until turning golden. Remove from the oven and allow to cool on a wire rack.
Nutrition
Calories: 136kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 24mgSodium: 43mgPotassium: 32mgFiber: 1gSugar: 8gVitamin A: 145IUCalcium: 9mgIron: 1mg
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