Bite through the crunchy, almond encrusted exterior into the soft, chewy center of Marzipan Cookies, and the flavors will transport you to European Christmas markets where this beloved treat is traditional for the holiday season. They are amazingly simple to make with just a handful of ingredients and are naturally gluten free.
Why you'll love this recipe
Almond marzipan cookies are a traditional part of the Christmas season in numerous European countries, including Germany, Italy, Norway, Denmark, and Sweden. The shape of the cookie differs from country to country, but the short list of simple ingredients is the same.
Marzipan, a confectionary dough made with sugar and ground almonds, is a common ingredient in European baking. This delicious sweet is harder to find in the United States and can be costly in grocery stores.
However, I recommend that you never bother with the packaged version again! You can make homemade marzipan in your food processor or mixer in just 5 minutes. This homemade marzipan recipe will convince you!
Beautiful cookies that are simple to make are especially welcome during this busy time of year. Add this one to your baking list. These wonderful treats can be made ahead as they stay delicious for a long time and freeze well too.
Once you make this almond cookie recipe, family members will request cookies with marzipan year round!
Ingredients
The type of almond flour used will effect the texture of the marzipan. Choose a brand that says "finely ground" on the package. I use Bob's Red Mill.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of a stand mixer combine marzipan chunks, granulated sugar, egg whites, and almond flour.
- Mix until a smooth dough forms. The dough will be sticky.
- Pour the almond slices into a shallow, small bowl. Wet your hands and shake off excess water. Scoop tablespoon portions of dough. Roll the dough into a balls with damp hands, then roll each dough ball in the almond slices to coat.
- Place on a parchment lined baking sheet 2"- 3" apart to allow for spreading. Bake in a preheated oven for 14-16 minutes until the edges are golden brown. The tops will still be white at the center.
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Storage
Store at room temperature in an airtight container for up to 2 weeks or well wrapped in plastic wrap in the freezer for up to one month.
Tips and variations
- Be sure to use marzipan not almond paste.
- Baking or candy making with marzipan is quick and easy. Make it even easier by preparing several logs of homemade marzipan ahead of time and either refrigerate (up to 6 weeks) or freeze (up to 6 months).
- This recipe calls for 14 ounces of marzipan which is exactly one batch of the Marzipan recipe on The Monday Box.
- The dough is sticky but easy to work with if your hands are damp. Wet your hands under running water and shake off excess moisture. You should be able to easily roll the batter into balls. Wash your hands off and repeat if your hands get too sticky.
- Different brands of marzipan contain varying amounts of almonds. Baking with different brands may require adjusting the quantity of almond flour used to make cookies.
- This recipe was developed using marzipan from The Monday Box recipe. If you use a different marzipan, I recommend first baking one test cookie to be sure the cookies will hold their shape. If you find that the test cookie flattens or "melts" in the oven, mix an additional 2 tablespoons of almond flour into your batter and test again.
- Add dried fruit ( cherries, cranberries, apricots, etc.) to these cookies for a delicious variation. Combine a few pieces of dried fruit (depending on the fruit used, this may require chopping) with each dough portion when rolling into balls.
- Mix a few chocolate chips intoto each dough ball. Dark chocolate or semisweet chocolate taste best with this sweet cookie.
- For a different look, skip the powdered sugar topping and dip one edge of each cookie in melted chocolate.
Frequently asked questions
It is a confectionary dough made mostly of almond flour and sugar. Almond extract and rose water are commonly added flavorings.
Almond paste contains more almonds (by weight) than sugar to keep the mixture soft. It’s used mixed with other ingredients to flavor baked goods or to make fillings.
Marzipan contains more sugar (by weight) than almonds. This allows shaped or molded marzipan candies to dry out and hold their shape.
Almond flour is made from peeled blanched almonds. It has a fine texture and a light color. Almond meal is made from unpeeled, raw almonds. It's texture is courser with bits of brown peel.
There are many kinds of marzipan cookies, some with added wheat flour and others add only egg white as a binder. This recipe combines egg white and additional almond flour with marzipan to form thick and chewy cookies.
More marzipan recipes
Fresh, delicious homemade marzipan takes only five minutes to make! Perfect for making cookies and candy.
Marzipan Springerle Candy is a show stopper! These embossed circles of almond candy will be the highlight of any cookie or candy platter.
You won't believe how easy it is to make marzipan chocolates! They are delicious treats and make wonderful gifts.
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Marzipan Cookies
Ingredients
- 14 ounces marzipan cut in chunks
- 1 cup granulated sugar caster sugar
- 2 egg whites
- 6 tablespoons almond flour, finely ground see note for quantity adjustment
- 2 cups sliced almonds
- ¼ cup powdered sugar icing sugar
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- In the bowl of an electric mixer combine marzipan chunks, granulated sugar, egg whites, and almond flour until a smooth dough forms. The dough will be very sticky.
- Pour the almond slices into a shallow bowl.
- Wet your hands and shake off excess water. Scoop tablespoon portions of cookie dough. Roll the dough into 1-inch balls with damp hands, then roll the dough balls in the almond slices to coat.
- Place on the prepared baking sheet 2"- 3" apart to allow for spreading.
- Bake for 14-16 minutes until the edges are golden brown. The tops will still be white at the center.
- Remove from the oven and allow the cookies to remain on the baking sheet for about 5 minutes until they are firm enough to move to a wire rack to cool completely.
- When cool, sprinkle with powdered sugar.
- Store at room temperature in an airtight container for up to 2 weeks.
Notes
- Be sure to use marzipan not almond paste.
- Baking or candy making with marzipan is quick and easy. Make it even easier by preparing several logs of homemade marzipan ahead of time and either refrigerate (up to 6 weeks) or freeze (up to 6 months).
- This recipe calls for 14 ounces of marzipan which is exactly one batch of the homemade Marzipan recipe on The Monday Box.
- The dough is sticky but easy to work with if your hands are damp. Wet your hands under running water and shake off excess moisture. You should be able to easily roll the batter into balls. Wash your hands off and repeat if your hands get too sticky.
- Different brands of marzipan contain varying amounts of almonds and baking with different brands may require adjusting the quantity of almond flour used to make cookies.
- This recipe was developed using marzipan from The Monday Box recipe. If you use a different marzipan, I recommend first baking one test cookie to be sure the cookies will hold their shape. If you find that the test cookie flattens or "melts" in the oven, mix an additional 2 tablespoons of almond flour into your batter and test again.
- Add dried fruit ( cherries, cranberries, apricots, etc.) to these cookies for a delicious variation. Add a few pieces of dried fruit (depending on the fruit used, this may require chopping) to each dough portion when rolling into balls.
Brianna
Hi! Wondering why you adapted this from the original recipe? Is there something you believe that it missed?
Wendy Sondov
Hi, Brianna. Adapted recipes just mean that some tweak was made to the ingredients or that the instructions have been written slightly differently. In this case, I tweaked the recipe (mostly the exact amount of almond flour) to work ideally with the marzipan recipe posted on The Monday Box. I always try to give attribution to the recipe that inspired (to varying degrees) the recipes that I share.
Nan F
I absolutely LOVE all things almond! When I came upon your recipe for marzipan, I was ecstatic! I made these cookies for Christmas gifts for my family, and I was told this was the BEST cookie they had ever eaten! My daughter-in-law fell in love with them, hiding them from my son so she could have them all! 😂. They are tasty and chewy! My granddaughter said she didn’t want to taste them because she doesn’t like almonds. We finally talked her into “just a taste” and she loved them! Thank you for sharing all your recipes with us! I am going to see if I can adapt these using sugar substitutes so I don’t feel guilty when I eat them, since I am a diabetic! I have everything I need and will be playing in the kitchen this weekend. Thanks again! 💕
Wendy Sondov
I'm so happy to hear that your family loved the marzipan cookies! I'd be interested to know if you are able to make the recipe with a sugar substitute. I haven't tried it and it would be good to know. I have tried another similar almond cookie recipe with sugar substitute that worked very well. You might like this one also https://themondaybox.com/flourless-soft-almond-cookies-pasticccini-di-mandorle/
Diana rosier
I made these cookies today with some homemade marzipan. I added dark chocolate chips and dried apricots. These are so delicious and easy. Have never made marzipan or cooked with it. Thanks for a freat recipe
Wendy Sondov
I'm glad you enjoyed the recipe. Your additions sound very tasty! Isn't it amazing how easy marzipan is to make?! I was so surprised the first time I made it. Now I keep two rolls in the freezer for even easier baking. 🙂
Joan Andrews
Hi Wendy,
Your marzipan cooking were a great success.
My marzipan was a bit bland to a added a few drops of bitter almond.
Loved the soft centre.
Best & easiest cookie recipe I ever made!
Teresa Gieschen
I followed this recipe exactly and made sure to get a true german marzipan for the ingredients. The cookies were flat and look horrible. The taste might be there if they weren't so flat.
Wendy Sondov
If you had read the notes on the recipe, you might have avoided this problem. As I explain in both the post and in the recipe, these cookies were made with the marzipan recipe on this blog. Every log of marzipan, where ever it is made, contains different amounts of sugar. If you don't use the marzipan made from the recipe on this blog, the notes and the post tell you to bake ONE test cookie. If the cookie flattens, the recipe explains that you should add 2 tablespoon of almond flour to your batter and make another test cookie. You can keep adding additional almond flour if needed.
Teresa Gieschen
I tried another batch and this time I went by feel and added flour until it felt right. I then took your advice and baked only a few at a time until it was where I wanted them to be. I will probably play around with this some more and keep notes. Thanks for the reply.
Antonia
Hi, I have a problem with my cookies the balls are not melting down. It is staying in the shape of the ball
Wendy Sondov
I've had marzipan cookies that get too flat (almost melted) but I've never had them not flatten. When they flatten too much, it's because the marzipan has too much sugar and it can be fixed by adding a bit more almond flour to the cookie dough. So maybe your dough has too much almond flour and can be fixed by mixing a bit more sugar into the dough. I would start with adding 2 tablespoons of sugar and bake one cookie. If that fixes it, great, if not add 2 more tablespoons and bake another test cookie.
Wendy S.
Hi Wendy,
How many cookies does this recipe yield?
Thanks,
(also) Wendy
Wendy Sondov
Hi (also) Wendy 🙂 ,
The recipe makes 22 cookies. The section of the recipe card where is says servings indicates the number of cookies. I hope you enjoy the cookies!
-Wendy (too)
Wendy Sharkey
Hi Wendy,
One more question, is there any problem doubling this recipe or is it best to make a single batch at a time?
I have to tell you I’m SO excited to try it, am also making the marzipan with your recipe as well!
My daughter’s boyfriend is Danish and he loves marzipan so if it turns out well, I’ll make it as a Christmas present!
Thanks for sharing!
Wendy (also)
Wendy Sondov
Wendy, I haven't tried making a double batch at once. Maybe the first time you make the recipe, make it as written so that if you want to try doubling it in the future, you'll have something to compare it to. I hope you daughter's boyfriend loves it! Did you see the post for Marzipan chocolates? The candies are marzipan rolled in a ball and dipped in chocolate. I made them as favors for my daughter's wedding and everyone wanted to know where they could buy them . 🙂
Wendy Sharkey
Wendy,
I saw the marzipan chocolates and am planning to make a batch to put in his box of cookies. Am also planning on adding dried cherries to some of the cookies as well as dipping half of some of them in semi sweet chocolate!
Thanks for the advice! Happy Holidays!
Wendy
Wendy S
Hi!
I wanted to let you know that I made the cookies using your marzipan recipe with great success! My daughter’s boyfriend is Danish and we shared them with him as well as his parents. Everyone loved them! I can’t wait to make more and try some variations that I wasn’t able to due to time constraints. I’m also thinking about making some marzipan and dipping them in chocolate. Thanks again for the advice when I was making them for the first time and ultimately for sharing your recipes!
Wendy (also)
Wendy Sondov
Wendy, I am SO happy that your marzipan creations were a family success!! I made LOTS of the Marzipan Chocolates for my daughter's wedding (hint, hint) and they were a huge success.
Loraine
The recipe for marzipan you have listed does it make 14 ounces?
Loraine
Never mind I found the answer above thank you so much. This recipe for a very special man for Christmas.
Wendy Sondov
Yes, the marzipan recipe on The Monday Box makes the one 14 oz log needed for these cookies.
Carol
Hi Wendy,
Just wondering about marzipan. I have a package of marzipan that says Lubecker marzipan and then underneath it says "almond paste" which you list as not being able to use for recipe? I really don't want to use the wrong thing. Will this be what I need for this recipe or is there something else I should look for?
Wendy Sondov
Hi, Carol. The marzipan/almond paste situation is confusing and labeling from international sources can make it even more confusing. I'll share what I know about the two, but before I start, I highly suggest that you take a look at The Monday Box marzipan recipe https://themondaybox.com/marzipan-recipe/. It has just 4-5 ingredients, it literally takes 5 minutes to make, and costs a fraction of store bought marzipan. As a bonus, it tastes amazing. 🙂 Now onto your marzipan. The ingredients for almond paste are just almonds and sugar. It's kind of gritty and soft. Taste it. Would you be able to roll it in a ball and eat it on it's own? Marzipan has a higher proportion of sugar (and usually some flavoring) and has a smooth, play doh like texture. It can be formed and eaten on it's own as candy. If your marzipan passes the taste/texture test, I suggest making the dough and baking one cookie. If the cookie holds its shape and you are happy, continue baking. If your cookie "melts" and flattens, just mix in 2 tablespoons of almond flour to the batter and bake another test cookie. That should do it, but if not, repeat the 2 tablespoon of additonal almond flour one more time. Of the different brands I tried, only one required 4 additional tablespoons of flour. Don't bake an entire batch of cookies until you do the test. This is a very fix-able cookie and wasting a whole batch is unnecessary. I hope this is helpful. Please let me know if I can help further.
Carol
Hi Wendy, Your explanation is perfect and really clears this confusion up. I will try it out and see what happens.
I did see your recipe for homemade marzipan and will absolutely be making that in the future.
Thanks so much for being so quick and so very helpful!