Marzipan Shortbread Cookies Recipe

Introduction

These Marzipan Shortbread Cookies combine buttery richness with the delicate sweetness of marzipan for a treat that’s perfect any time of year. Crisp on the edges and tender inside, they offer a lovely almond flavor that pairs beautifully with tea or coffee.

Ingredients

• 4 cups + 2 tablespoons (500 g) flour
• 1 1/3 cups (300 g) unsalted butter, at room temperature
• 7 ounces (200 g) marzipan (made from 100 g slivered almonds, 100 g powdered sugar, 1 egg white, 1/2 teaspoon almond extract)
• 1/2 cup (100 g) sugar
• 2 teaspoons vanilla extract
• 2 egg yolks
• A pinch of salt
• 1/4 teaspoon almond extract (optional)

Instructions

1. Step 1: In a large bowl, combine all the ingredients and gently mix until evenly combined. Be careful not to overmix to keep the texture tender.
2. Step 2: Cover the dough with cling film and chill in the refrigerator for at least 30 minutes to firm up.
3. Step 3: Roll out the chilled dough on a lightly floured surface to your desired thickness. Cut into shapes using cookie cutters or press with cookie stamps or molds.
4. Step 4: Arrange the cookies on a baking sheet lined with parchment paper, leaving space between each cookie.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges just start to turn golden.
6. Step 6: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra almond flavor, add a little more almond extract to the dough, but use sparingly to avoid bitterness.
• You can substitute slivered almonds with finely ground almonds if preferred for a smoother marzipan texture.
• Try dusting the cookies with powdered sugar once cooled for a festive touch.
• Store leftovers in an airtight container to keep the cookies crisp and fresh.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To refresh after freezing, thaw at room temperature and warm briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought marzipan instead of making my own?

Yes, store-bought marzipan can be used to simplify the process and still yield delicious results. Just measure out the required amount and incorporate it as directed.

What is the best way to avoid cookies spreading too much while baking?

Chilling the dough thoroughly before baking helps the cookies hold their shape better. Also, avoid overmixing the dough, and use a good quality butter with lower water content if possible.

Marzipan Shortbread Cookies Recipe

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★★★★★

4.8 from 62 reviews

These Marzipan Shortbread Cookies combine the rich, buttery texture of classic shortbread with the sweet, nutty flavor of marzipan. Perfectly tender and subtly infused with almond extract and vanilla, they make an irresistible treat for any occasion.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Dough:

• 4 cups + 2 Tablespoons (500 g) flour
• 1 1/3 cup (300 g) unsalted butter, at room temperature
• 1/2 cup (100 g) sugar
• 2 teaspoon vanilla extract
• 2 egg yolks
• a pinch of salt
• 1/4 teaspoon almond extract (optional)

For the Marzipan:

• 7 ounces (200 g) marzipan (prepared from 100 g slivered almonds, 100 g powdered sugar, 1 egg white, 1/2 teaspoon almond extract)

Instructions

1. Prepare Marzipan: If making marzipan from scratch, blend the slivered almonds, powdered sugar, egg white, and almond extract until smooth and well combined to form a pliable marzipan paste.
2. Mix Dough: In a large bowl, combine flour, softened butter, sugar, vanilla extract, egg yolks, salt, almond extract (if using), and the prepared marzipan. Mix gently until all ingredients are evenly incorporated, being careful not to overmix to maintain a tender texture.
3. Chill Dough: Cover the dough with cling film and refrigerate for at least 30 minutes to firm up, making it easier to roll and cut.
4. Shape Cookies: Roll out the chilled dough on a lightly floured surface to your desired thickness. Use cookie cutters, stamps, or molds to cut out shapes.
5. Prepare for Baking: Line a baking sheet with parchment paper and arrange the cut cookies with some space between them.
6. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for about 12 to 15 minutes or until the edges just start to turn golden.
7. Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Do not overmix the dough to keep the cookies tender and flaky.
• Resting the dough in the fridge helps prevent spreading during baking.
• If you prefer, you can use store-bought marzipan to simplify preparation.
• For a stronger almond flavor, increase almond extract slightly but be cautious as it can be overpowering.
• Store cookies in an airtight container for up to one week to maintain freshness.

Keywords: Marzipan cookies, shortbread, almond cookies, holiday baking, buttery cookies, homemade marzipan