Marzipan Cookies Recipe

I absolutely love this recipe because it brings back memories of cozy afternoons baking with friends, where the aroma of almonds fills the kitchen like a nostalgic hug. Plus, these marzipan cookies are the perfect little indulgence, combining that chewy texture with a hint of vanilla and almond bliss that I just can’t resist—definitely a win for my sweet tooth!

My marzipan cookies are perfectly sweet and have just the right texture. I think this is due to the balance struck by the almond paste and the kind of sugar used: granulated sugar.

I think the flavor is really enhanced by the use of almond extract, which I always include in the recipe, as well as by the egg whites, which give the cookies a lovely lift. Of course, the sliced almonds on top make a delightful garnish.

Ingredients

Almond Paste:
Protein and the healthy fats, provides a nutty flavor.

Granulated Sugar:
Contributes to chewy texture; adds sweetness.

Confectioners’ Sugar:
It makes everything taste creamy and sweet.

Egg Whites:
Provides fluffiness, integrates components, and is a protein-rich food.

Almond Extract:
Improves the taste of almonds and has a very pleasing aroma.

Vanilla Extract:
Imparts richness and layers of taste.

All-Purpose Flour:
Offers organization, equilibrium of wetness.

Ingredient Quantities

• 1 cup almond paste
• 1 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 2 large egg whites
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• Sliced almonds for garnish (optional)

Instructions

1. Set your oven to 350°F (175°C) to preheat. While the oven is getting up to temperature, prepare a baking sheet lined with parchment paper.

2. In a large mixing bowl, break the almond paste into small pieces. This will make it easier to mix in the next step.

3. Put the granulated sugar and the confectioners’ sugar in the bowl. Then mix them thoroughly until they are sandy in texture and all the lumps of almond paste are broken down.

4. In another bowl, whisk the egg whites until they are foamy but not stiff.

5. Add the egg whites to the almond mixture. To this, also add almond extract, vanilla extract, and salt. Mix until a thick, sticky dough forms.

6. Slowly add the all-purpose flour, mixing until thoroughly combined and the dough is smooth.

7. Take tablespoon-sized amounts of the dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.

8. If you want, you can lightly push sliced almonds into the tops of the cookies for a decorative touch.

9. Oven time needed will be 15-18 minutes. The baking will be done when the edges of the cookies are lightly golden brown.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack where they can cool completely. Enjoy your marzipan cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Mixing spoon or spatula
9. Wire cooling rack

FAQ

• Can I use marzipan instead of almond paste?Almond paste and marzipan are not the same. Marzipan is sweeter and less moist, which can affect the texture of the cookies.
• Can I make these cookies gluten-free?You can replace the all-purpose flour with a gluten-free blend to make them gluten-free.
• How do I store leftover marzipan cookies?Keep them in an airtight container at room temperature for up to a week, or freeze them for as long as 3 months.
• Can I use more almond extract for a stronger flavor?The almond extract can be boosted a bit, but use caution because its intense flavor can easily takeover.
• What should the consistency of the dough be?The cookie dough must be thick and sticky, which imparts a chewy texture to the cookies.
• Do I need to chill the dough before baking?Although you can bake the cookies without chilling the dough, it is still a helpful step that ensures the cookies hold their shape during baking.

Substitutions and Variations

1 cup almond paste: Substitute with 1 cup blended blanched almonds mixed with 1/4 cup honey.
1 cup granulated sugar.
Substitute with 1 cup coconut sugar or 1 cup maple syrup (use less liquid if using syrup).
Two large egg whites can be replaced with a vegan option of 1/4 cup aquafaba (liquid from a chickpea can).
1/2 teaspoon almond extract: Substitute with 1/2 teaspoon more vanilla extract and a few drops of bitter almond oil (if available).
1/2 cup all-purpose flour: For a gluten-free version, substitute with 1/2 cup gluten-free baking mix.

Pro Tips

1. Mixing the Almond Paste Make sure the almond paste is at room temperature before starting. This will make it easier to break apart and mix with the sugars, ensuring a smoother texture in the cookie dough.

2. Egg White Folding When mixing the foamy egg whites into the almond-sugar mixture, fold them in gently. This helps retain some airiness in the dough, contributing to a lighter texture in the finished cookies.

3. Flavor Enhancement For a more intense almond flavor, you can lightly toast the sliced almonds before using them for garnish. This will add a deeper, nutty flavor to the cookies.

4. Chilling the Dough After forming the dough balls, chill them in the refrigerator for about 10-15 minutes before baking. This helps the cookies hold their shape better during baking and can enhance their texture.

5. Storage Tip Once the cookies are completely cooled, store them in an airtight container with a layer of parchment paper between layers of cookies. This prevents them from sticking together and helps maintain their texture.