Prep time:  10 mins
Cook time:  13 mins
Total time:  23 mins

Makes about 30 poppy seed-pineapple-marzipan cookies


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.

Quelle: 1 Big Bite