If you like marzipan, these are for you ๐๐ปย ๐ฎ๐น๐ ๐ช
These refined sugar-free, dairy-free, grain-free layered cookies are made with homemade almond paste, layered with fresh raspberry jam, coloured with beetroot powder and, of course, PerfectTed matcha, and covered with vegan dark chocolate ๐ซ
Homemade Almond Paste
* Blend 1.5 cups (~130g) of raw almond, 4 pitted dates, 1 egg white, and 3-4 tsp of almond extract in a food processor until formed into a paste
Fresh Jam
* Cook 1 cup of fresh or frozen berries of choice (we used raspberry) on stovetop until thick (~15 minutes) and then add in 1/4 cup chia seeds
Marzipan Cookie Layers
- Homemade Almond Paste
- 1 cup coconut sugar
- 1 cup vegan yogurt (we used coconut yogurt)
- 6 eggs (separated into whites & yolks)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups (~360g) almond flour
- 1 tbsp PerfectTed matcha
- 1 tbsp beetroot powder
- 1 cup melted vegan chocolate (~2 cups chocolate chips or ~230g) โ we used three melted bars of dark vegan chocolate
Steps:
* Mix coconut sugar, vegan yogurt, and almond paste in medium bowl, and then add yolks into the batter, one-by-one
* Mix in baking powder, salt, & almond flour
* In separate bowl, whisk egg whites until they form stiff peaks (3-4 min) and then gently fold into batter
* Separate batter evenly into 3 different bowls and dye one bowl with PerfectTed matcha and one bowl with beet powder (use sieve to avoid clumps)
* Bake each layer separately in 8โ (20cm) square cake pan for ~10 min
* Let layers cool, then spread fresh jam on green layer; repeat for plain layer, and then add red layer on top
* cover with parchment paper and place weight on top of stacked layers; leave in fridge with weight for 1-2 hrs
* Melt the chocolate and pour over the red layer, then place in fridge for a few hours
* Finally, cut into pieces and enjoy!
