Almond Marzipan Cookie

Almond Marzipan Cookie

Carol 1

"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."

Ingredients 9 h 20 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  3. 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.
  4. Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
  5. Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.
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  • Cook's Note:
  • To make the dough, you can use a pastry blender, food processor, or the dough hook on your mixer. It is important to not handle the dough too much because it will cause the dough to become tough.
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Reviews 3

  1. 3 Ratings


ok, so i'm the first to make/ rate it! :) made them Monday for Christmas, next day there weren't any more left! although i'll admit that the first time i only made half of the recipe because i had no idea what to expect! :) and it's amazing! it's so easy to make (i followed the recipe exactly) and the result is such a delicate and melt-in-your-mouth almond goodness, you really have to try them! i don't know if they're really cookies, i'll go more for pastries, but i've put them with the cookies anyway. and i'll try the same dough with different fillings, too - i guess something fruity would work really well, adding a little zing to the flakiness of the pastry. oh, and i used meringue powder instead of the egg white, and i also decorated them with some green and red cookie icing (ready made from wilton), and they were the absolute hit of the cookie platters (and i really wasn't expecting this, there were others a lot more interesting, but...). so go on, try them, they're good! one thing: you might want to cut the slits not too deep, because the marzipan will ooze out and dry out and you'll have to discard that. so thank you Carol for the recipe, it's one of our staples from now on!


Tasty, i had ready marzipan in freezer from 2 months ago, very easy to make this cookies, my family liked it a lot . Thanks for the recipe i didnt know what to do with my marzipan.


I made this recipe for a close German friend. She was very pleased and raved about the recipe stating that her mother used to make a similar recipe. It was very, very good.