7 oz. marzipan
Sugared Almond Crumble
3/4 cup of almonds
1/4 cup of sugar
2 oz. milk chocolate
1 oz. semi-sweet chocolate
1 cup butter
1 cup sugar
1/2 cup brown sugar
2 1/2 cups Gold Medal Flour
1 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Heat oven to 375 F.
Line a cookie sheet with parchment paper, set aside.
Slice marzipan into thin slices, then half the slices and flatten to create marzipan wafers about the size of a quarter.
Pour almonds and 1/4 cup of sugar into food processor, pulse until almonds are finely chopped.
Melt milk chocolate and semi-sweet chocolate; set aside to cool slightly.
In a large mixing bowl beat butter, sugar, brown sugar and vanilla until creamy. Add eggs and beat until combined.
Mix in slightly cooled milk chocolate and semi-sweet chocolate.
Stir together flour, baking powder, baking soda and salt, add to mixing bowl and blend well.
Spoon one teaspoon of dough onto cookie sheet, place marzipan wafer on dough, add another teaspoon of dough, mold edges to cover and seal the marzipan inside the cookie dough.
Sprinkle with sugared almond crumble
Bake cookies for 14 minutes. Allow to cool.