Marzipan Cookies

For the marzipan balls 

2 Cups / 200g Ground almonds

1/2 Cup Powdered sugar

1/4 Cup Powdered sugar

Pinch salt

1/2 tsp Almond essence

2 Tbsp Water

2 Tbsp Milk

2 Egg yolks (medium)

For the cookie 

1/2 Cup / 100g Margarine

1/2 Cup / 100g Caster sugar

2 Tbsp Milk

1 Cup / 160g Plain flour

1/2 Cup / 80g Plain flour

1/2 tsp Baking powder

1/2 tsp Bicarbonate of soda

Pinch salt

1 tsp Sweet mixed spice

2 Egg whites (medium)

1 Egg (medium)

1/2 tsp Vanilla essence

Candied peel (optional)

Mix the dry marzipan ingredients together. 

Make a well in the centre of the almonds. 

Add the milk, water, almond essence and egg yolks mix well. 

Grease and flour a baking tray. Roll the marzipan into small balls and place on the oven tray with lots of space between each marzipan ball. 

Optionally on some marzipan balls you can place a few small pieces of candied peel around the marzipan. 

For the cookie topping place the margarine and sugar into a mixing bowl and cream together. 

In a small bowl whisk the egg.  

Add the flour, baking powder, bicarbonate of soda, salt, egg whites, mixed spice and milk mix well. 

Add the vanilla and whole whisked egg mix again. 

Take a spoonful of the cookie batter and gently place on top of each marzipan ball.  

Try the balance the cookie mixture so it will spread more over one side of the cookie. 

The whole marzipan ball should not be covered, there should be part of the marzipan visible after cooking.  

Remember when the cookies batter cooks it will spread and mould onto the marzipan ball. 

It may be easier to add a small spoon of the cookie batter at a time. 

Bake in a hot oven at gas mark 6 / 200C (392F) for 15 minutes. 

Use a spatula to remove the marzipan cookies from the tray and leave to cool on a wire rack. 

Do not eat the marzipan cookies until the cookies have cooled down completely.

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