I love these poppy seed-pineapple-marzipan cookies! They are heavy and dense and with a little crunch from the poppy seeds and the dried pineapple tidbits makes them tropical and fruity.
It’s the same old, same old on my end. We are still in the middle of the kitchen renovation with the difference I have a paintbrush in my hand rather than a screwdriver. After years of being in the best of health, I had to fight off a nasty cold but felt much better for the last days. I felt so well again actually, that I decided to start running again. I made it two houses down the street before I stumbled and sprained my ankle. Is this just bad karma ? Now I am spending quality time with my couch and my leg on a mountain of pillows with an ice pack on top. However, it’s not as bad as all that because I get to enjoy almost all of these poppy seed-pineapple-marzipan cookies. Am I supposed to feel at least a little bit guilty? I am going to deny this if confronted by Santa but who ever said sharing is caring didn’t grow up with three siblings.
poppy seed-pineapple-marzipan cookies
I definitely have a weak spot for marzipan and these poppy seed-pineapple-marzipan cookies turned out just right. They are soft and cakey almost with the texture of scones. They will stay high and spread the least while baking and the best part is there is no rolling, no cookie cutters, and no fuss!
- 200 g / 7 oz. marzipan
- 110 g / ½ cup unsalted butter, melted
- 50 g / ¼ cup sugar
- 1 large egg
- 3 tablespoons lemon juice
- 160 g / 1 cup brown rice flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 tablespoons poppy seeds
- 100 g / ½ cup dried pineapple tidbits
- Preheat your oven to 160 C / 325 F and line a large baking sheet with parchment paper.
- In a stand mixer with paddle attachment, mix marzipan, melted butter, and sugar until fully combined, about 2 minutes. Turn mixer off and scrape the bowl with a rubber spatula. Add the egg and mix well.
- Add brown rice flour, baking powder, salt, and poppy seeds and mix until just combined. Stir in the pineapple tidbits scraping down the sides of the bowl as needed.
- Form little balls with two teaspoons or with a small cookie scoop and press them down slightly using a fork.
- Bake for 13-15 minutes. Carefully remove the cookies from the baking sheet and let cool. The cookies are a bit fragile while hot. Keep in an airtight container for several days.