Cookies:
1¼ cups (300 grams) unsalted butter, softened½ cup (100 grams) granulated sugar⅔ cup (200 grams) Marzipan (recipe follows), room temperature2 large egg yolks, (37 grams), room temperature1 teaspoon (6 grams) vanilla bean paste4 cups (500 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt
Marzipan:
Makes 1¼ cups2¼ cups (216 grams) blanched almond flour1½ cups (180 grams) confectioners’ sugar1 large egg white, (30 grams)2 teaspoons (8 grams) vanilla extract2 teaspoons (8 grams) almond extract
White Chocolate Ganache:
Makes about ½ cup3 tablespoons (45 grams) heavy whipping cream4 ounces (113 grams) white chocolate, choppedGarnish: red, white, and green sparkling sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolks and vanilla bean paste.
In a medium bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined after each addition.
Turn out dough, and divide in half. Shape each half into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes or up to overnight. (If refrigerating overnight, let dough stand at room temperature for about 15 minutes before rolling.)
Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
Between 2 sheets of parchment paper, roll half of dough to ½-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut dough, and place 1 inch apart on prepared pans. Using your thumb or the back of a spoon, create a 1-inch-wide indentation in center of each cookie. Repeat procedure with remaining dough, re-rolling scraps to use all dough. Freeze until firm, about 10 minutes.
Bake until bottoms are lightly browned, 18 to 24 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Spoon White Chocolate Ganache in center of each cooled cookie. Garnish with sparkling sugars, if desired Let stand until ganache is set, about 1 hour. Store in an airtight container for up to 4 days.
Marzipan:
In the work bowl of a food processor, pulse flour and confectioners’ sugar until combined. Add egg white and extracts; process until mixture holds together when pressed between fingers. (If mixture is too dry, add water, 1 teaspoon [5 grams] at a time, processing after each addition.) Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
White Chocolate Ganache:
In a medium microwave-safe bowl, heat cream on high just until steaming, about 30 seconds. Add white chocolate; let stand for 5 minutes. Whisk until chocolate is melted and mixture is smooth. Use immediately.
