Marzipan Cookies
These melt-in-your-mouth marzipan cookies are delightfully chewy, rich with almond flavor, and incredibly easy to make at home.
Ingredients
- •8 ounces almond paste (225g)
- •1/2 cup granulated sugar (100g)
- •1 large egg white
- •1 teaspoon almond extract
- •1/2 cup sliced almonds (50g) for topping
- •A pinch of salt
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- 2
Cut the almond paste into small chunks and place them into a food processor along with the granulated sugar and a pinch of salt.
- 3
Pulse the mixture until the almond paste is finely crumbled and thoroughly combined with the sugar.
- 4
Add the egg white and almond extract to the food processor, then process until a sticky, smooth dough forms.
- 5
Scoop tablespoon-sized portions of the dough and roll them into smooth balls with your hands.
- 6
Press each ball gently onto the prepared baking sheet and top each one with a few sliced almonds, pressing them in lightly.
- 7
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- 8
Allow the cookies to cool completely on the baking sheet before transferring them, as they will firm up as they cool.
💡 Chef tips
- Ensure you use almond paste rather than marzipan, as marzipan contains too much sugar and will spread too thin while baking.
- Store these cookies in an airtight container at room temperature for up to five days, or freeze the unbaked dough balls for up to one month.
- If the dough is too sticky to handle, lightly wet your hands with cold water before rolling the balls.
✅ How it should turn out
The finished cookies should have lightly golden edges, a soft and chewy interior with a rich aroma of toasted almonds, and a delightfully sweet, nutty flavor.