Mortadella Cookies
Mortadella cookies blend almond paste, pistachios, and macadamias into stunning salami-shaped treats. Their pink strawberry-tinted dough mimics Italian mortadella sausage, while the nuts create authentic 'fat pockets' in these chewy, marzipan-style cookies.
Equipment
- Food processor
- Fine-mesh strainer
- Parchment paper
- Plastic wrap
- Bench scraper
- Chef’s knife
Ingredients
Main Ingredients
- ½ cup Raw macadamia nuts ¼-inch pieces
- 3 tbsp Raw pistachios ⅛-inch pieces
- 1¼ cups All-purpose flour
- 1½ oz Freeze-dried strawberries
- ½ tsp Kosher salt Diamond Crystal
- ⅛ tsp Baking powder
- ½ cup Unsalted butter chilled, cut into tablespoon pieces
- 4 oz Almond paste
- ⅔ cup Powdered sugar
- ¼ tsp Almond extract
- 1 large Egg white divided, ~30g
- ⅓ cup Sanding sugar
Instructions
- Toss macadamia nuts and pistachios together and set aside.
- Combine flour, freeze-dried strawberries, salt, and baking powder in a food processor and pulse until uniformly pink. Sift through a fine-mesh strainer.
- Process butter, almond paste, powdered sugar, and almond extract until smooth. Add 1 tbsp beaten egg white and process again.
- Add pink flour mixture to the processor and process until a cohesive dough forms.
- Knead in reserved nuts, form a 10-inch log, roll to smooth cylinder.
- Shape the log using parchment and bench scraper to a 12-inch, 2-inch diameter cylinder.
- Wrap in parchment and plastic wrap and refrigerate for 2 hours to chill.
- Brush chilled log with reserved egg white and roll in sanding sugar. Freeze for 15–20 minutes.
- Preheat oven to 300°F and line a baking sheet with parchment.
- Slice log into ¼-inch rounds and bake for 16–19 minutes until edges are golden.
Notes
Use cold butter, uniform nut sizes, sift strawberry chunks, and freeze log briefly for perfect slices. Variations include peanut butter, cranberries, gluten-free, chocolate kolbasa, and citrus-pistachio versions.