These cookies are so tasty, I wish I could think of a better name for them. Even though icebox cookies are supposed to be easy and simple to make, this recipe does take a little time: but it is worth it. The idea for the recipe came from a package of Pistachio Almond Paste that I had bought at Dean & Deluca last weekend on our trip to nyc (along with many other tasty looking ingredients). I wanted to make something fancy enough to use marzipan, but that was super tasty and retained some of the lovely, nutty texture of marzipan. The cookies are soft and moist from the cherries and the almond's oil and the chocolate cookie is an even textured match. The sugar in the marzipan adds an amazing caramel flavor to the cookies.
Although all the freezing time may look like alot, it really isn't; because there are several steps most of the time the dough is chilling, you can be getting the next level ready or tidying up a bit.
The white chocolate was added because the first time I made these, they fell apart a little and I really wanted to eat them not as scraps, but as the dainty cookie I had imagined. After some slight recipe adjustments, the cookies hold together on their own, but I liked the addition so much I've included it here.
Also, I've used a cherry jam because they are in season, but strawberry would also be good and if you were making these at Christmas cranberry would be appropriate. To let people know what they are getting into, shopped pistachios sprinkled on the white chocolate could provide a tasty hint.
Using regular marzipan with ground pistachios processed I imagine will produce a similar result, though a different texture.
COOKIE INGREDIENTS:
1 cup pistachio marzipan
1/2 cup melted coconut oil
1 egg substitute
4 tbs. brown sugar
1 1/4 all purpose flour substitute + 1/2 cup
1/2 tsp xantham gum
6 tbs cocoa powder
1/4 tsp baking soda
3/4 cup dried cherries
1/2 cup vegan cherry jam
1/2 tbs corn starch whisked into 1 tbs of water
1/2 cup vegan white chocolate, chopped
COOKIE INSTRUCTIONS:
In the bowl of an electric mixer, combine the marzipan, sugar, coconut oil and egg substitute. Beat until completely combined. Add the baking soda, xantham gum, and flour substitute. Remove 1/3 of the dough and add an additional 1/2 cup of four substitute using a wooden spoon. Pat into a large, thin rectangle between two layers of plastic wrap. Place in the freezer. To the remaining dough, add the cocoa powder and beat to combine. Pat the chocolate dough into a larger, thin rectangle between two pieces of plastic wrap and freeze.
While the dough is firming up, combine the dried cherries and jam in the food processor until uniformly mixed. Heat this mixture until boiling. Remove from heat and add corn starch and water mixture, stirring to thicken. Allow mixture to cool.
Take one patty of dough out of the freezer and, with a rolling pin, roll the dough out as large as you can. I find this much easier with the pistachio dough than the chocolate one. Place the first dough back in the freezer and roll the second.
When the dough is hard again and the cherry jam is cool. Cut a piece of chocolate dough about 7 inches long and 1 1/2 wide. Spread a tablespoon of jam mixture on top and then top with an equal sized piece of pistachio dough. Repeat and finish with chocolate. No worries if your pieces are not quite the same size, you can always trip these before you slice them. You should be able to create two 7 inch long stacks. Wrap the stacks in plastic wrap and return to the freezer. When they are quite firm (about 1/2 hour) slice into 1/4 inch slice and place on a greased cookie sheet. If there are any globs of cherry poking out of your slices, remove them at this point. Bake for 8 minutes at 350 degrees.
When the cookies have cooled, in a microwave or double boiler, melt the white chocolate. Carefully dip each cookie in and allow the chocolate to harden up. Help the chocolate along with a knife, as it tends to be thicker than regular chocolate.
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