Marzipan Cookies

These Marzipan Cookies and slightly crunchy on the outside, and oh so very chewy on the inside.

They are sweet, with a distinct almond flavor.

The sliced almonds on top give the cookie an extra crunch.

This is a great cookie to add to your repertoire at Christmas, Easter, or when serving tea.

Ingredients

1 (7 ounce) package marzipan almond candy dough
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
5 tablespoons granulated sugar (4 tablespoons for the dough and 1 tablespoon to sprinkle on top)
1 whole egg plus 2 egg whites (1 egg + 1 egg white for the dough and 1 more egg white for the egg wash)
1 cup almond flour
1 cup powdered (confectioner’s) sugar plus 1 additional tablespoon to sprinkle on top of the baked cookies
2 to 3 ounces sliced almonds

Combine the marzipan with the almond extract, vanilla extract, and 4 tablespoon of the granulated sugar.

Stir the almond flour and 1 cup of the powdered (confectioner’s). Mix until the dough comes together. The dough will be sticky, and by sticky, I mean incredibly sticky. Refrigerate the dough for 30 minutes to 1 hour before forming the cookies.

Using two spoons (or an ice cream scoop) and your hand, scoop and shape the dough into 12 balls.

Line a sheet pan with non-stick parchment paper or some greased non-stick foil. Place the cookies on the pan. Refrigerate for 10 more minutes.

Beat the egg whites with a fork until it just starts to become frothy. Brush each cookie with some of the egg white. Drizzle some of the sliced almonds on each cookie.

Then, sprinkle the remaining tablespoon of granulated sugar on each cookie. This should caramelize the almonds and give them some sweetness.

Bake in the preheated oven for 18 to 20 minutes.
Sprinkle the remaining tablespoon of powdered sugar on the cookies using a fine-mesh sieve or sifter.

Note: The cookies will be very soft when they come out of the oven. Wait until they cool down before you pick them off the sheet pan.

I would let them sit on the baking sheet for about 30 minutes.

Then, enjoy.

If you love chewy cookie recipes, you’ll love my Old-Fashioned Chewy Peanut Butter Cookies.

These Marzipan Cookies and crunchy on the outside and chewy on the inside. These cookies are sweet with a distinct almond flavor.

Course Dessert

Cuisine Central European, Eastern European, North European, Southern European

Keyword Almond

1 7 ounce package marzipan almond candy dough
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
5 tablespoons granulated sugar 4 tablespoons for the dough and 1 tablespoon to sprinkle on top
1 whole egg plus 2 egg whites 1 egg + 1 egg white for the dough and 1 more egg white for the egg wash
1 cup almond flour
1 cup powdered confectioner's sugar plus 1 additional tablespoon to sprinkle on top of the baked cookies
2 to 3 ounces sliced almonds

Combine the marzipan with the almond extract, vanilla extract, and 4 tablespoon of the granulated sugar.
Add one whole egg and one egg while. Beat until smooth.
Stir the almond flour and 1 cup of the powdered (confectioner's). Mix until the dough comes together.
The dough will be sticky, and by sticky, I mean incredibly sticky. Refrigerate the dough for 30 minutes to 1 hour before forming the cookies.
Using two spoons (or an ice cream scoop) and your hand, scoop and shape the dough into 12 balls. Line a sheet pan with non-stick parchment paper. Place the cookies on the pan. Refrigerate for 10 more minutes.
Preheat the oven to 340 degrees Fahrenheit.
Flatten to the tops of the cookie dough balls.
Beat the egg whites with a fork until it just starts to become frothy. Brush each cookie with some of the egg white. Drizzle some of the sliced almonds on each cookie. Then, sprinkle the remaining tablespoon of granulated sugar on each cookie.
Bake in the preheated oven for 18 to 20 minutes.
Sprinkle the remaining tablespoon of powdered sugar on the cookies using a fine-mesh sieve or sifter.

Note: The cookies will be very soft when they come out of the oven. Wait until they cool down before you pick them off the sheet pan.

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