• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Candy

    Marzipan Springerle Candy

    By Wendy Sondov · Published: Dec 23, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Beautiful Marzipan Springerle Candy are no bake treats made completely of almond marzipan. The molded sweets are air dried to firm the outside for easy handling, while the inside remains soft and sweet.

    flat discs of Marzipan Springerle Candy imprinted with a snowman cookie stamp

    Why you'll love this recipe

    Real Springerle are baked cookies embossed with designs from special carved molds. The cookies are dried before baking to create a crisp shell that preserves the detail of the designs.

    These sweets use springerle molds to emboss the beautiful designs onto marzipan dough. The candy is not baked or heated. After the molded discs are cut out, they are left out at room temperature to dry for two days.

    Drying firms the dough and creates a slight shell on the outside. The inside of the discs remain soft and full of sweet almond flavor.

    This eye catching treat is special for any occasion. Add some to your holiday cookie and candy platters. They make wonderful gifts and travel well in care packages.

    Ingredients

    marzipan and cookie stamps with labels

    Instructions

    This is an overview of the instructions. The detailed instructions are in the recipe card below.

    step by step process with text
    1. Roll out the marzipan between the two sheets of parchment paper to ¼” thickness.
    2. Imprint with a springerle mold, cookie stamp or anything that creates a design in the candy clay.
    3. Use a cookie cutter to cut around the imprinted design and transfer to a parchment lined baking sheet. Continue imprinting and cutting out the discs, re-rolling when needed.
    4. To firm the dough and deepen the flavor, dry at room temperature for 24 hours, then turn them over and dry for an additional 24 hours.

    Tips

    marzipan discs imprinted with designs made with kitchen tools with text labels
    • Homemade or store bought marzipan can be used with this recipe. Be sure that homemade marzipan is not sticky or it will not release from the springerle cookie stamp. If the stamp doesn’t release easily from the dough, knead in some additional confectioners’ sugar.
    • No cookie stamp? No problem! Make decorative impressions on sliced discs of almond dough using kitchen tools such as a fork, potato masher, whisk tip, mesh strainer, or an apple corer. Use any item that can impress or emboss a design or some kind of shape on the dough.
    • Add color to the candy with food coloring. Food coloring gels or natural coloring powders work well kneaded into the almond dough.
    • If the dough is still too sticky, knead in additional powdered sugar and sprinkle the surface of the rolled out dough with additional powdered sugar.
    • Don’t worry about sugar that remains on the discs. Most of the powdered sugar will be absorbed while the candy is drying. Anything not absorbed can be easily brushed off after drying.
    • Edible glitter can optionally be brushed onto the dried discs for sparkle.

    Resources for Springerle molds

    Hobi Hand Carved Cookie Molds

    King Arthur Baking

    House on the Hill

    Springerle Joy

    stack of Marzipan Springerle Candy

    More marzipan recipes

    Use this quick and easy Homemade Marzipan Recipe to make your own almond candy dough much less expensively than buying it at conventional grocery stores. Just 5 ingredients and 5 minutes! Use it to make Christmas cakes, cookies, candy, and lifelike fruits just like those found in specialty candy stores.

    Marzipan Chocolates are luscious balls of marzipan dipped in chocolate. They are wonderful Christmas candy that make great gifts.

    Marzipan Cookies have crunchy almonds on the outside and chewy almond paste on the inside. Almond lovers will want to bake these cookies all year!

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Flat discs of marzipan imprinted with a snowman cookie stamp.

    Marzipan Springerle Candy

    Marzipan Springerle Candy are no bake treats made completely of almond marzipan. Air dry to firm the outside for easy handling. The inside remains soft and sweet. The nutty flavor makes these a favorite Christmas time treat!
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, European, Latin American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Drying Time: 2 days
    Total Time: 2 days 20 minutes
    Servings: 23
    Calories: 87kcal
    Author: Wendy Sondov

    Equipment

    • Cookie stamps or springerle molds

    Ingredients

    • 14 ounces marzipan
    • ¼ cup Confectioners’ sugar
    • Luster dust optional

    Instructions

    • Place the marzipan on a sheet of parchment paper lightly sprinkled with confectioners’ sugar. Sprinkle a little sugar on the marzipan and cover with another sheet of parchment.
    • Roll out the candy dough between the two sheets of parchment paper to ¼” thickness.
    • If the dough is at all sticky, sprinkle lightly with confectioners’ sugar, then imprint with a cookie stamp or mold.
    • Use a cookie cutter to cut around the imprinted design and transfer to a parchment lined baking sheet.
    • Continue imprinting and cutting out the candy discs, re-rolling when needed.
    • To firm the candy dough and deepen the flavor, dry the candy at room temperature for 24 hours, then turn them over and dry for an additional 24 hours.
    • Store in an airtight container at room temperature for 2-3 weeks.

    Notes

    • Homemade or store bought marzipan can be used with this recipe.
    • Homemade marzipan is very easily made in minutes using a food processor with only a handful of ingredients (almond flour, corn syrup, confectioners' sugar, and almond extract).
    • Be sure that homemade dough is not sticky or it will not release from the springerle cookie stamp. If the stamp doesn’t release easily from the marizipan, knead in some additional confectioners’ sugar.
    • No cookie stamp? No problem! Make decorative impressions on sliced discs of marzipan using kitchen tools such as a fork, potato masher, whisk tip, mesh strainer, or an apple corer. Use any item that can impress or emboss a design on the dough.
    • To make candy in different colors, create colorful pastes by kneading food coloring gel into small pieces or the entire marzipan log . Food coloring gels or natural coloring powders work well.
    • If the dough is still too sticky, knead in additional powdered sugar and sprinkle the surface of the rolled out dough with additional powdered sugar.
    • Don’t worry about sugar that remains on the candy. Most of the powdered sugar will be absorbed while the candy is drying. Anything not absorbed can be easily brushed off after drying.
    • Edible glitter can optionally be brushed onto the dried discs for sparkle.
    Packing tips
    • For gifting and for long shipping times, I recommend that the individual homemade marzipan candy discs are placed in small self-sealing cellophane candy bags or wrapped in plastic wrap.
    • The bagged candy can be packaged in gift tins, plastic storage containers, or a freezer weight ziplock plastic bag.
    • Be sure there is no movement in the container and in the packing box before taping the box closed.

    Nutrition

    Calories: 87kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    You might also like:

    Sliced marzipan logMarzipan Recipe Marzipan Cookies topped with almonds or powdered sugar.Marzipan Cookies Marzipan Chocolates in a gift tinMarzipan Chocolates
    « Marzipan Chocolates
    Orange Mug Cake »
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Passover

    • The World’s Best Passover Chocolate Chip Mandel Bread
      The World’s Best Passover Chocolate Chip Mandel Bread
    • Peanut Butter S'mores Cookies (Gluten Free)
    • Plain and chocolate drizzled coconut macaroon cookies.
      Coconut Macaroons without Condensed Milk
    • Gluten Free Brownie Brittle
    • Almond Flour Cookie Bars with swirls of melted chocolate inside.
      Almond Flour Cookie Bars
    • Chocolate Crinkle Cookies covered in confectioners sugar on a slate background.
      Gluten Free Chocolate Crinkle Cookies
    Favorite Biscotti Recipes

    Most Popular

    • Closeup of raisin biscuit squares with golden crust speckled with raisins.
      Golden Raisin Biscuit Cookies
    • Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies- melt-in-your-mouth buttery shortbread made even better with added espresso and chocolate! | The Monday Box
      Espresso Chocolate Shortbread Cookies
    • Chocolate cake mix mug cakes and bowls of cake toppings
      Cake Mix Mug Cake
    Amazing 1 Minute Mug Cakes

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2023 The Monday Box, All Rights Reserved.