Almond marzipan cookies, a delectable treat originating from the heart of Europe, have captured the palates of cookie enthusiasts worldwide. Characterized by their soft, chewy texture and distinctive almond flavor, these cookies are often adorned with a layer of sweet, glossy glaze or a sprinkling of chopped nuts, adding an extra layer of visual appeal and taste. Whether you're an experienced baker or just starting your culinary journey, this article will guide you through the steps of creating exquisite almond marzipan cookies that will leave a lasting impression on your taste buds. Get ready to embark on a delightful baking adventure where tradition and indulgence collide!
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND MARZIPAN COOKIE
This is a delicious, traditional cookie that my grandmother made every Christmas. I have fond memories of my mother showing me how she made them, just like grandma.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 9h20m
Yield 60
Number Of Ingredients 9
Steps:
- Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
- Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
- Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.7 g, Cholesterol 21.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 47.4 mg, Sugar 6.7 g
MARZIPAN COOKIES
If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.
Provided by Anonymous
Categories Desserts Cookies Nut Cookie Recipes Almond
Time 8h50m
Yield 40
Number Of Ingredients 5
Steps:
- Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
- Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.
Nutrition Facts : Calories 66.2 calories, Carbohydrate 11 g, Fat 2.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 2.9 mg, Sugar 9.9 g
MARZIPAN COOKIES
A simple almond-flavored dough becomes a fruit basket of sweet treats with this super-easy and super-delicious recipe!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
- Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
ALMOND MARZIPAN SHORTBREAD COOKIES
Make and share this Almond Marzipan Shortbread Cookies recipe from Food.com.
Provided by Master Chef Craig
Categories Dessert
Time 1h5m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Cream together butter with sugar and almond extract until light and fluffy.
- add food coloring, then work in flour which has been sifted with salt and baking powder.
- Divide the dough in two equal part.
- shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
- roll out the other half into a rectangle just as long as the other half.
- Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
- cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
- Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
- cool on a wire rack.
- frost with powder sugar glaze and top with slivered almonds.
Nutrition Facts : Calories 144.2, Fat 8.9, SaturatedFat 5, Cholesterol 20.3, Sodium 118.3, Carbohydrate 14.8, Fiber 0.6, Sugar 6.5, Protein 1.6
Tips:
- Use high-quality almond flour for the best flavor and texture.
- Make sure the butter and cream cheese are softened to room temperature before mixing.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake the cookies until the edges are just starting to brown.
- Let the cookies cool completely before frosting.
- If you don't have almond extract, you can substitute vanilla extract.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These almond marzipan cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their delicate almond flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these almond marzipan cookies a try!
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