Acorn cookie

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Aetherflow – Summer 2019

A crisp cookie made with iron acorn paste. A favorite of the Qiqirn.

Now I know what you guys are thinking: Where’s the acorn in this?! While you can technically purchase or even make acorn paste by yourself, it is quite the uncommon ingredient. I have therefore decided to substitute the acorn paste for marzipan. Added bonus: these cookies retain their shape, so if you always wanted to try using a cookie stamp, this is your chance!

  • 1 hour
  • 10 servings

You will need

240 grams of all-purpose flour (approx. 2 cups)

50 grams of sugar (approx. ¼ cup)

30 grams of powdered sugar (approx. ¼ cup)

150 grams of softened butter (approx. ¾ cup)

100 grams of softened marzipan (a little less than ½ cup)

1 tsp. of salt

1 tsp. of vanilla extract

1 egg

Put all ingredients in a bowl and mix by hand until you get a nice smooth dough. Cover in cling wrap and refrigerate for at least 30 minutes. Preheat the oven to 170°C/350°F. Roll out your dough to your desired thickness – if you like soft, chewy cookies, go for a thickness of about half your little finger. If you prefer crispier cookies, roll them a little thinner.

Take out your cookie cutters and go wild on your dough. If you don’t have cookie cutters, just use the top side of small glasses or cups. Transfer the cookies to a baking sheet lined with baking parchment. Bake the cookies for about 10 to 12 minutes, until the edges begin browning.

Take out of the oven, wait for about 2 minutes, then carefully transfer the cookies onto a cooling rack. Let cool completely. Line a small tin or tupperware box with paper napkins and carefully stack cookies. Cover tightly and add to your picnic box.

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