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.

Rows of almond encrusted Marzipan Cookies, some dusted with powdered sugar and others golden brown.

Marzipan Cookies

Cookies with marzipan are a traditional European treat that's quick and easy to make with just 5 ingredients. Crunchy almonds on the outside and chewy marzipan at the center. An almond lovers dream cookie!

Course: Dessert
Cuisine: European, German, Scandinavian
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 
Calories: 262kcal
Author: Wendy Sondov
Adapted From: Milwaukee Journal Sentinel

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

  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. 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.
  3. Pour the almond slices into a shallow bowl.
  4. 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.
  5. Place on the prepared baking sheet 2"- 3" apart to allow for spreading.
  6. Bake for 14-16 minutes until the edges are golden brown. The tops will still be white at the center.
  7. 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.
  8. When cool, sprinkle with powdered sugar.
  9. 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.

Packing tips
Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the wrapped bundles in a column in a freezer weight zip lock bag or fit snugly into an airtight storage container.

Nutrition

Calories: 262kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 11mg | Potassium: 205mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2IU | Calcium: 72mg | Iron: 1mg

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

Ingredients labeled; marzipan, almond flour, large eggs, powdered sugar, sliced almonds, granulated sugar.

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.

Instructions labeled; add ingredients to mixer bowl, mix, roll into balls, coat with almonds, bake.
  1. In the bowl of a stand mixer combine marzipan chunks, granulated sugar, egg whites, and almond flour.
  2. Mix until a smooth dough forms. The dough will be sticky.
  3. 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.
  4. 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.

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.

Stack of almond encrusted, golden brown cookies with powdered sugar.

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.
Cookies on a red plate and on a white surface with sliced almonds.

Frequently asked questions

What exactly is marzipan?

It is a confectionary dough made mostly of almond flour and sugar. Almond extract and rose water are commonly added flavorings.

What is the difference between almond paste and marzipan?

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.

What is the difference between almond flour and almond meal?

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.

What are marzipan cookies made of?

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.

Cup of coffee with almond cookies on the saucer and on a plate in the background.

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.