Instructions

Preheat the oven to 150°C / 300°F. Combine all of the ingredients for the cookies.

Place cupcake molds on a baking sheet and spread the batter evenly among them. Bake in the center of the oven for 10 minutes. Remove and allow to cool.

Combine the ingredients for the vanilla cream and blend until smooth. Mash the raspberry with a fork in a separate bowl.

Place a generous click of vanilla cream on each cookie and leave a hole with space for the raspberries. Fill the holes with raspberry and spread out a dollop of the cream on top to cover the raspberry. Smooth the cream on the cookies with a spoon or knife. Place them in the refrigerator to chill while you prepare the marzipan.

Time for the marzipan! Add the honey and spinach together with half of the almond flour in a food processor and pulse. Add a little almond flour at a time and continue mixing until you get a smooth, green almond paste. If it’s too loose add some extra almond flour. Roll out the green almond paste between two parchment papers and cut out rounds that can cover the cookies.

Now gently cover each biscuit with marzipan and powder them with a little potato flour (it doesn’t add any flavor but it looks pretty). Serve directly or store in the refrigerator.