For a richer flavor, use European-style butter with a higher fat content. Make sure the butter and water are very cold to ensure a flaky crust. Dusting your work surface lightly with flour will prevent the dough from sticking. These cookies are best enjoyed within 3-4 days of baking, stored in an airtight container.
Almond Marzipan Cookie
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME9 hrs 20 mins
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SERVING60 People
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VIEWS9
Delight in the timeless elegance of Almond Marzipan Cookies. These exquisite treats, infused with the rich essence of almonds, offer a symphony of textures – a delicate, flaky crust giving way to a sweet, melt-in-your-mouth marzipan filling. Perfect for festive occasions or a touch of everyday indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol22 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium47 mg
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Sugar7 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cut the chilled butter into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs. (Approximately 5 minutes)
02
StepGradually add ice-cold water, stirring lightly until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 8 hours, or preferably overnight. (8 hours to overnight)
03
StepIn a separate bowl, combine the almond paste, sugar, eggs, and almond extract. Mix well until thoroughly combined. Cover and refrigerate for at least 8 hours, or preferably overnight. (8 hours to overnight)
04
StepPreheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
05
StepDivide the chilled pastry dough into 10 equal portions. On a lightly floured surface, roll each portion into a long rectangle, approximately 4x12 inches.
06
StepDivide the almond paste mixture into 10 equal portions. With your hands, shape each portion into a snake-like roll.
07
StepPlace an almond paste roll in the center of each pastry strip. Fold the dough over the filling, sealing the seam and the ends. A little water can help to ensure a good seal. Place the rolls, seam-side down, onto the prepared baking sheets. Using scissors, make slits every 2 inches along the top of each roll.
08
StepIn a small bowl, whisk together the egg white and water until lightly frothy. Brush the mixture over the pastry rolls to create a glossy finish.
09
StepBake in the preheated oven for 20 to 25 minutes, or until the rolls are lightly golden brown. Remove from oven and let cool completely on the baking sheets before slicing at each slit.
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Joel Kris
Jul 1, 2025I made these for Christmas, and they were a huge hit. Everyone loved them!
Ramiro Stokes
Jul 1, 2025A little time-consuming, but definitely worth the effort. They taste just like the ones I had in Germany.
Rex Williamson
Jun 29, 2025These are so much better than store-bought marzipan cookies!
Marge Stark
Jun 29, 2025I added a little orange zest to the almond paste filling, and it gave them a nice citrusy twist.
Chester Gusikowski
Jun 28, 2025Next time, I will try using a food processor to cut the butter into the flour. It should save some time.
Houston Carter
Jun 27, 2025These cookies are amazing! The almond flavor is perfect, and the pastry is so flaky.
Bernice Johnston
Jun 24, 2025I had trouble with the dough being too sticky. I had to add more flour.