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Butter cookies with a marzipan filling made from almonds and honey

Butter cookies with a marzipan filling made from almonds and honey

Butter cookies with a marzipan filling: a butter and spelt shortcrust wrapped around a marzipan of almonds, honey and orange. Family-friendly desserts, 252 kcal per serving (2 cookies).

At a glance

Ingredients

Method

You’ll need: oven · grater · cookie cutters

  1. Separate the egg. Knead the spelt flour, coconut sugar and salt with the cold butter in pieces and the egg yolk into a smooth dough and chill it for 30 minutes.
  2. Grate the zest of the orange. Knead the ground almonds, honey, orange zest and half of the egg white into a firm marzipan and shape 24 small balls.
  3. Preheat the oven to 180 °C (160 °C fan). Roll out the dough 3 mm thin and cut out 24 circles of 7 cm.
  4. Place a marzipan ball on each circle, fold the dough over into half moons and press the edges together with a fork. Brush them with milk.
  5. Bake the half moons on two baking trays lined with baking paper, one tray at a time, at 180 °C for 12 to 14 minutes each, until golden, then leave them to cool on a wire rack.

Good to know

Crumbly butter pastry outside, soft marzipan inside: these half moons are little surprises in the cookie tin. You knead the marzipan yourself from almonds and honey in five minutes. Shop-bought marzipan usually contains a lot of sugar.

Swaps

Ground almonds → ground hazelnuts (a nougat note). Orange zest → 1 tsp rosewater. Honey → maple syrup. Spelt flour → plain flour.

Cooking tips

Use blanched, finely ground almonds so the marzipan turns out pale and smooth. Press the edges together firmly, otherwise the half moons open in the oven.

Storage

Keeps for 2 weeks in a cookie tin somewhere cool.

Allergens

Contains gluten (spelt), almonds, milk (butter, milk) and egg. Not suitable for children under 1 year because of the honey.