Marzipan Whirls adapted from The Photo Cookbook - Baking (ipad)

[cookie1]

Marzipan Whirls
Makes 8-18 depending on the size
Ingredients
125g soft butter
30g caster sugar
½ teaspoon almond essence
125g plain flour
up to 1 tablespoon milk
40g marzipan (can be made in the TMX)
4 tablespoons apricot jam
Preparation
1.Preheat oven to 190⁰C. Put paper cases into patty pan tins or mini patty pan tins. I used the mini.
2. Put butter, caster sugar and almond essence into the bowl and mix on speed 3 until creamy.
3.Add the flour. Use to mix and add some of the milk to make a firm consistency.
4.Put into a piping bag with a middle size star nozzle on it.
5.Pipe around the edges of the paper leaving a hole in the centre.
6.Put a small piece of the marzipan into the centre of each.
7. Cook for 12-15 minutes for mini ones and 15-20 for larger.
8. When cooled warm apricot jam and put a little over the centre.
Tweaks
These are not muffin size, smaller patty cake size or mini patty cake. I put the jam on some but they are almost as nice without it. The marzipan recipe is in the Festive book. I've made the whole amount and will make the rest into marzipan biscuits.

Photo


members' comments

jnet1963 - Hubby has made these a couple of times but they do not turn out anything like yours look, the flutes in the 'batter' disappear and the whirls come out flat; yummy but not that attractive. Any hints and tips would be fab; what 'butter' did you use for example?

cookie - To be honest I probably used margarine. DH has a cholesterol problem so that's why.
Does he add to much milk perhaps? From memory it has to be fairly stiff. Maybe a smaller star to pipe with.

[judydawn]

They looks lovely Cookie and that plate shows them off nicely.

[JulieO]

Yes they do look special 

[cookie1]

  The plate is one I inherited from Mum who inherited either from her Mum or her mother in law. It's a beautiful plate and seemed to suit the marzipan whirls.

[jnet1963]

Hi Cookie1
Hubby has made these a couple of times but they do not turn out anything like yours look, the flutes in the 'batter' disappear and the whirls come out flat; yummy but not that attractive
Any hints and tips would be fab; what 'butter' did you use for example?
TIA
jnet1963

[cookie1]

To be honest I probably used margarine. DH has a cholesterol problem so that's why.
Does he add to much milk perhaps? From memory it has to be fairly stiff. Maybe a smaller star to pipe with.
I will make them Gain when the biscuit barrel is empty and review it.