These no bake “cookies” have a marzipan base, simply topped with a nut and chocolate. Walnuts on top are particularly lovely and hide the small bit of chocolate used to paste it on top. However, other nuts, including whole large almonds, could be used. The marzipan itself can be further flavored, as desired, or left “as is”. The cookie shape is often like a flower, but any semi-round shape will work. The recipe below makes about 30 to 35 small cookies.
Ingredients:
- 150 to 175 grams prepared marzipan (purchased pre-made or homemade – half batch of recipe shown in this post)
- Optional: A few drops of flavored extract (i.e., coconut, almond, walnut, pistachio or even rosewater or orange), if desired
- 30 to 35 shelled walnut halves (or other type of nut)
- Melted semi or bitter-sweet dipping chocolate (100 grams chocolate with 2 to 3 teaspoons shortening melted in it)
- Confectioner’s sugar for rolling out marzipan
Procedure:
As an optional step, you can flavor the marzipan with a couple drops of a flavored extract, or leave the marzipan “as is”. I used a touch of rosewater.
On a surface lightly dusted with confectioner’s sugar, use a lightly confectioner’s sugar dusted rolling pin to roll out the marzipan to a thickness of between 0.5 to 1 cm. Alternatively, roll between two sheets of parchment paper. If too sticky to roll, add additional confectioner’s sugar to the marzipan. Be sure not to roll too thinly, or the cookies will be a little hard to pickup. [I rolled mine a little too thinly.]
Using a round-shaped cookie cutter of between 3 to 4 cm in diameter, cut out individual cookie bases. Place them on a parchment paper lined cookie sheet, then let them sit for a while to dry out a bit at room temperature.
Prepare the dipping chocolate. Then put a small bit of the chocolate in the middle of each cookie (see photo). Then top each with a walnut half (the drop of chocolate helps them adhere to the marzipan cookie). Then lightly drizzle the tops of all cookies with more chocolate, as shown in the main photo above.
For the light drizzling, you can put some melted chocolate in a sandwich or freezer bag with one of the bottom corners cut to have a small hole. Refrigerate cookies once done, to firm up the chocolate before eating.
Enjoy!
Visit Authentic Czech Christmas cookie recipes for more holiday sweets recipes.
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