marzipan cookies recipe
The Best marzipan cookies recipe
These cookies are great for any occasion. They’re elegant enough for a holiday table but simple enough to enjoy anytime. Plus, they’re a great way to use up extra marzipan, which is often sold in bulk. I’ve found that they’re surprisingly light on calories compared to other cookies, thanks to the natural sweetness of the almond paste and a touch of honey or maple syrup. It’s a recipe that feels indulgent but isn’t too heavy, making it a favorite for both picky eaters and those who want something special without the fuss.
Classic Marzipan Cookies with Crispy Edges
A buttery, tender cookie infused with sweet marzipan filling. Perfect for gifting or sharing with loved ones.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup marzipan (unsweetened)
- 1 tbsp powdered sugar
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F. Line a baking sheet with parchment paper. -
2
In a large bowl, cream butter and powdered sugar together until light and fluffy. Add the egg and vanilla, mixing until smooth. -
3
Gradually add flour, baking powder, and salt. Mix just until combined. -
4
Roll dough into 1-inch balls, place 2 inches apart on the prepared baking sheet. -
5
Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes. -
6
Cut each cookie in half. Spread a small amount of marzipan between the halves, then seal the edges. -
7
Return cookies to the baking sheet and bake for an additional 3–5 minutes until crispy. Cool completely before serving.
🔧Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Marzipan Cookies with Crispy Edges Works
❓ Frequently Asked Questions About Marzipan Cookies with Crispy Edges
1. What is the best way to store these marzipan cookies to keep them soft and fresh?
Keep them in an airtight container at room temperature for up to three days. If they start to harden, lightly brush the tops with a little melted butter or cream cheese to restore moisture.
2. Can I substitute almond flour for ground almonds in this recipe?
Yes, but adjust the ratio: use about 1.5 times more almond flour than ground almonds (e.g., 1 cup ground almonds = 1 ½ cups almond flour). This adds a slightly coarser texture but maintains the same flavor.
3. Why do the cookies sometimes spread more than others?
The dough is delicate and spreads due to the high fat content from the almond butter and cream cheese. To prevent excessive spreading, chill the dough for 30 minutes before baking, and use a lightly floured baking sheet.
4. Are these cookies suitable for gluten-free baking?
The recipe is naturally gluten-free, but always double-check the almond butter and cream cheese labels to ensure they’re certified gluten-free. If you’re highly sensitive, consider using a gluten-free flour blend in the dough for extra safety.
