MARZIPAN EASTER COOKIES
22nd June 2020
FAT:32.14g PRO: 4.36g CHO: 3.89g Kcals: 322 Ratio: 3.90:1
Notes
Mo’s Tip: Clingfilm helps form the egg shape
Ingredients
- 4g Coconut oil
- 2g Cornflour
- 5g Egg Whites
- 9g Eggs
- 5g Ground almonds - MORRISONS
- 11g Double cream – MORRISONS
- 1g Cocoa – BOURNVILLE
- 7g Butter
- 21g Coconut powder – EAST END or TRS
- You will also need a 1/8th teaspoon of Truvia or Stevia granules, 2 drops of almond
- essence and a few drops of liquid sweetener.
Instructions
- Start by making the marzipan: Whisk the egg WHITE until frothy; add the ground almonds, 1/8th teaspoon of Truvia or Stevia granules and 2 drops of almond essence. Roll into 3 balls and place in the fridge.
- Then make the Easter eggs: Soften the butter and beat in the cocoa with a few drops of liquid sweetener. Form into little eggs and place in the freezer.
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix together the coconut powder, coconut oil, cream, Cornflour, liquid sweetener and egg. This makes a stiff dough. Form into 3 equal balls. Place on non-stick baking tray and flatten a little. Make a dent in the middle of each to form a nest.
- Place a marzipan ball in each. Bake for approximately 12 minutes.
- When cold add the frozen chocolate egg.
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