A few weeks ago we put up recipes for a set of Five macaroon recipes we’ve come to love – which could be described as marzipan suspended in an egg white meringue. And I am now working busily on a special Croatian treat called “Rafioli”, which is basically an exotically flavored almond paste wrapped inside a baked pasta shell. [Watch for it!]
German Mandelhörnchen and a Greek equivalent are also on our “to do” list after Kate took an initial whack that wasn’t too far from being right. Those amount to a flavored marzipan or almond paste lightened with fewer egg whites than you’d use for macaroons, formed into crescents, and then dipped in chocolate.
EXTRA SPICE FROM KATE: We have no photos of the Mandelhörnchen because a mysterious cookie gremlin raided our kitchen before anyone could add the chocolate part. Skeptical spouses have wondered if “doppelganger” would be a more accurate than “gremlin,” but I admit nothing. He only suggests such an outrageous thing because they are one of my all time favorites, both tasty and toothsome.
And then… Hmm, a pattern seems to have formed! There are dozens, if not hundreds of baked goods that start with a base of finely ground almonds, mixed with sugar and then bound by egg whites. That ingredient is called “Almond Paste” when left loose and a little sticky, or “Marzipan” when you add enough extra almonds to make it solid. We wouldn’t call either one a “cookie” all on its own. Commercial marzipan is actually marketed more like a not-so-sweet candy (with U.S. and English versions tending to be sweeter), and almond paste as an ingredient. But the basic concept gets used in so many true cookies, and cookie fillings, that it’s only fair to give our version.
Besides, Valentines Day is coming next month and you can earn some major brownie points by making Marzipan treats and forming them into something romantic. And double-besides, the recipe for Marzipan contains a couple of surprises that many people don’t know about, such as a tiny bit of rosewater used as everyone’s not-so-secret ingredient.
Anyway, here is our version for your education, edification, and delight.
