marzipan cookies

These German German Marzipan cookies are quick and easy to make. The dough is so soft, that you can just pipe them with a piping bag.

Easy Marzipan Cookies

200 g marzipan (7 oz)

butter

g caster sugar

tsp almond extract (if available bitter almond)

vanilla sugar (2 packs or 4 tsp)

eggs

tsp baking powder

plain flour

tsp icing sugar (optional)

dark chocolate glaze (optional)

Preheat your oven to around 180°C or 356°F. Prepare two baking trays with baking parchment. You might want to warm the marzipan for 30 seconds in the microwave to make it smoother to work it. This avoids lumps in the dough.

Using a hand or stand mixer, combine the butter and marzipan to a smooth mass.

One by one add in the sugar, vanilla sugar and almond essence. Mix until everything is combined.

Now add the eggs one by one into the mass. The mixer should be on its highest setting for 30 seconds while you add them.

Combine the flour and baking powder. Sieve the flour mixture. Add the dry ingredients to the dough in two separate portions. Mix after adding each portion. The mixer should be set at medium speed.

Now add the dough in little amounts to the piping bag or cookie press (whichever you are using)

Pipe the cookies in circles onto the prepared baking tray. They should be around 4 cm in diameter. Bake for around 15-20 minutes until the cookies are firm.

Pull them (with the baking parchment) off the hot tray.

Once the cookies cooled down you can dust them with icing sugar. Another alternative is to dip them into some melted dark chocolate.

Delicious centuries-old German Christmas cookies that are easy to make and taste wonderful!

Traditional German Bethmännchen (Marzipan Cookies)

oz Easy Homemade Marzipan (click link for recipe) (SEE NOTE)

sugar

blanched almonds/almond meal

all-purpose flour

rose water

almonds

Preheat to 350 degrees F

Break marzipan into small pieces in a mixing bowl. Sift the powdered sugar over the marzipan and add the ground almonds, flour, rose water and egg white. Use your hands to combine the ingredients in to a dough. The dough will be somewhat sticky but it will get firm after it's sat in the fridge. If too sticky, add some more ground almonds and powdered sugar.

Wrap the cookie dough in plastic wrap and refrigerate for at least an hour.

Roll the dough into small balls, no more than 1-inch in diameter. Sprinkle your hands with a little flour or powdered sugar if the dough is too sticky. Place the balls on a lined cookie sheet and press 3 almond halves evenly around each cookie, pointed side up. Brush each cookie with the egg yolk mixture and bake for about 15 minutes until the egg wash turns golden in color.

Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to several weeks.

You might think that these marzipan recipes are just for the holidays, but I think this soft and buttery almond candy should be used year-round!

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