Classic Marzipan Cookies
These delicate, chewy almond cookies are a sophisticated treat that pairs perfectly with a cup of afternoon tea or coffee.
Ingredients
- •7 oz (200g) high-quality marzipan, cut into small cubes
- •1/2 cup (100g) granulated sugar
- •1 large egg white
- •1/2 teaspoon pure almond extract
- •1/4 cup (30g) sliced almonds for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a food processor, pulse the cubed marzipan and sugar together until the mixture resembles coarse crumbs.
- 3
Add the egg white and almond extract to the processor and pulse until a smooth, sticky dough forms.
- 4
Using damp hands, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 5
Gently press a few sliced almonds into the top of each ball to decorate.
- 6
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- 7
Allow the cookies to cool completely on the baking sheet before removing, as they are very soft when warm.
💡 Chef tips
- Use a high-quality marzipan with at least 50% almond content for the best flavor and texture.
- If the dough is too sticky to handle, chill it in the refrigerator for 20 minutes before rolling.
- Store these cookies in an airtight container at room temperature for up to 5 days to maintain their chewiness.
✅ How it should turn out
The finished cookies should have a golden, slightly crisp exterior with a soft, chewy almond-flavored center and a fragrant, nutty aroma.