White Chocolate Macadamia Nut Semla Cookies
The French use it to fill croissants, the Chinese use it to make sweetheart cakes, and Swedish folk use it for their springtime pastry, Semla. Semla is basically a marriage of what we know as Bear Claws with Creme-Filled Donuts.
The “it” I am referring to in this gorgeous creation is Almond Paste. Almond paste is what the Germans’ consider high quality marzipan, though it contains less sugar, less preservatives, and usually less coloring than marzipan. It is available in the baking section in most grocers around here, though it took me a bit to find it in the isle.
Bite of History:
The semla was originally eaten only on what we think of as Fat Tuesday- or Shrove Tuesday for Swedes. The Swedish stopped strictly fasting after Protestant Reformation, and thus, began eating the traditional dessert every Tuesday between Shrove Tuesday and Easter.
Since it is the Tuesday before Easter, I thought it would be appropriate to use Almond Paste and make a delicious cookie version using White Chocolate bits and Macadamia Nut pieces! This recipe uses minimal ingredients and can be made without fancy equipment. It is also gluten free (though you may need to check the chocolate and confectioners sugar contains cornstarch, which typically does not have gluten) and dairy free (without the chocolate)!
Ingredients:
1 1/4 cup confectioner’s sugar
1 can (8 oz) Almond Paste
1 egg white
Add Ins:
1/2 cup Macadamia Nut pieces
1/4 cup white chocolate chunks
Preparation:
Preheat oven to 350* F. If you have parchment paper, go ahead and prep a baking sheet. Though I did not, it would be useful in this recipe! In a stand mixer (or if you are like me & do not own one- In a large bowl) blend almond paste with 1 1/4 cup confectioners sugar until mixture is crumbly. Add egg white and continue blending until incorporated (I used my hand mixer, though it would be tough, you could potential mix by hand if necessary). Add in your add ins, which you could really substitute whatever you are in the mood for, dried fruit, pecans, walnuts, pine nuts, chocolate chips, carob… Spoon into 1 ” size mounds onto your parchment lined baking sheet. Bake at 350* for approximately 14-16 minutes.
If desired, place cookies in ziploc bag with confectioners sugar and shake to evenly coat.
I made some to take to my friend Andrea, who cannot consume dairy because her little love Elinor is allergic to cow’s milk! She is moving into her new house this week (!) but generously took me in this weekend while I was without power from the Tornado.
I wanted to give her a little treat to say Thank You.
I also made her (dairy free) Praline Brownies, which will be my next post.
Have you ever used Almond Paste?
Semla is a Swedish Easter Tradition- What is your favorite Easter tradition?
Links you might like:
Make your own Almond Paste
Swedish Semlor
