I wouldn’t call these cookies, because they are soft and delicate. Maybe cake bites is more appropriate? They could also be called marzipan pillows because the marzipan flavour really shines here. The melt-in-your-mouth texture contrasts with the whole hazelnuts. If you don’t like such a strong contrast, feel free to chop the hazelnuts. By the way, storing the Marzipan Hazelnut Bites in an airtight container makes them even softer, which is not necessarily a bad thing.
Marzipan Hazelnut Bites
80 g (1/4 cup plus 2 tablespoons) refined coconut oil, softened
65 g ( 5 tablespoons) raw sugar
75 g (2.6 oz) marzipan, chopped finely
120ml (1/2 cup) soy milk
1 teaspoon vanilla extract
180 g all-purpose flour (1 1/2 cups)
1 teaspoon baking powder
1 pinch salt
100 g (3.5 oz) hazelnuts, whole or chopped
Line two baking sheets with parchment paper. Preheat oven to 180°C (350°F). With a hand-held mixer, cream together oil and sugar. Add marzipan and soymilk and repeat. Add remaining ingredients and beat into a stiff dough. Fold in nuts and roll the dough into walnut sized balls. Bake for 10 minutes, let cool for five minutes and transfer to a cookie rack to cool completely.