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.
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
Instructions
This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Roll out the marzipan between the two sheets of parchment paper to ¼” thickness.
- Imprint with a springerle mold, cookie stamp or anything that creates a design in the candy clay.
- 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.
- 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
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- 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
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!
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Marzipan Springerle Candy
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.
- Add color on top of the dried candies with a brush used for food only and frosting "paint" made with 1 teaspoon of confectioners sugar, a few drops of liquid (water is fine, but vodka evaporates quicker), and bit of food coloring.
- 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.
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