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Friday, March 21

Cherry kiss

Marzipan, grated
13 ounces
(375 grams)
Sugar, granulated
2/3 cup
(150 grams)
Eggs, medium
2 whites
Cinnamon, ground
Lemon zest, grated
Orange zest, grated
Almonds, sliced
1 ¼ cups
(200 grams)
Cherries, sour:
well drained
1 1/3 cups
(200 grams)
  1. Preheat to 400°F; line a baking sheet with parchment paper
  2. In a large bowl, add the marzipan, sugar, egg whites, cinnamon, and zests.
  3. Using an electric mixer, knead until the dough is smooth, about 3 to 5 minutes.
  4. Spoon the mixture into a paper or plastic cone fitted with a size 12 or 2A round piping tip.
  5. Pour the almonds into a pie pan.
  6. Pipe out a 1-inch strip of dough on top of the almonds.
  7. Place a cherry in the middle, and cover it by piping another strip of dough on top.
  8. Repeat with remaining dough and cherries.
  9. Sprinkle almonds on top of each cookie, and form it into a ball by pressing gently around the cherry; transfer the cookies to the baking sheet.
  10. Bake for 8 to 10 minutes, or until lightly golden; ensure they do not brown.
Recipe from European Cookies for Every Occasion by Krisztina Maksai

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