Marzipan-Stuffed Almond Sugar Cookies Recipe

Introduction

Marzipan-Stuffed Almond Sugar Cookies are a delightful treat combining a tender, almond-infused dough with a sweet, chewy marzipan center. These cookies are coated in sliced almonds for a satisfying crunch, making them perfect for special occasions or whenever you crave a nutty, sweet delight.

Ingredients

• 2 cups (8 1/2 ounces or 240 grams) all-purpose flour
• 1/2 cup (2 1/2 ounces or 70 grams) almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup (2 ounces) cream cheese, at room temperature
• 6 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 8 ounces almond paste
• 2 teaspoons light corn syrup
• 1/2 cup powdered sugar, plus more as needed
• 1/2 teaspoon orange blossom water (optional)
• 1 cup sliced almonds, lightly crushed

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. Step 2: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this dry mix aside.
3. Step 3: In a large mixing bowl, combine the granulated sugar, light brown sugar, and cream cheese. Use a rubber spatula to blend them into a uniform, paste-like texture.
4. Step 4: Add the melted butter and vegetable oil to the sugar mixture, stirring until smooth.
5. Step 5: Beat in the egg, vanilla extract, and almond extract until the mixture is smooth and shiny.
6. Step 6: Pour in the dry ingredients and fold gently until just combined and no dry flour remains. The dough will be soft and oily but workable. If it feels too sticky, chill it for 20 to 30 minutes to firm up.
7. Step 7: To prepare the filling, knead together the almond paste, corn syrup, powdered sugar, and orange blossom water (if using) until smooth. Use powdered sugar sparingly to prevent sticking. Form the mixture into small balls about 3/4 inch in diameter (roughly 1/2 teaspoon or 5 grams), then flatten each into a 1-inch disk.
8. Step 8: Scoop the cookie dough by the tablespoon. Split it in half and slightly flatten each half in your palm. Place one almond paste disk in the center, then cover with the other half of the dough. Seal the edges carefully and shape into a flattened ball.
9. Step 9: Roll each cookie in the crushed sliced almonds until fully coated. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart.
10. Step 10: Bake for 10 to 12 minutes, or until the tops are puffed and edges are lightly golden brown.
11. Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with the remaining dough.

Tips & Variations

• Chilling the dough before shaping can make it easier to handle and help maintain the cookie’s shape.
• Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.
• If you don’t have orange blossom water, a little lemon zest can add a bright flavor instead.
• Use food-grade edible glitter on the almonds for festive occasions.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, reheat gently in a low oven (around 300 degrees F) for a few minutes. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond paste with marzipan?

Yes, marzipan can be used as a substitute for almond paste in this recipe. Just keep in mind marzipan is usually sweeter and smoother, so adjust the filling accordingly if needed.

What can I use if I don’t have orange blossom water?

If you don’t have orange blossom water, you can omit it completely or substitute with a small amount of lemon or orange zest to add a subtle citrus note.

Marzipan-Stuffed Almond Sugar Cookies Recipe

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★★★★★

5 from 214 reviews

Delight in these Marzipan-Stuffed Almond Sugar Cookies that combine a tender, buttery almond-flavored dough with a rich marzipan center, coated in crunchy sliced almonds. Perfectly soft and subtly sweet, these cookies offer a luxurious almond experience that’s ideal for holiday baking or anytime indulgence.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

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Dry Ingredients

• 2 cups (8 1/2 ounces or 240 grams) all-purpose flour
• 1/2 cup (2 1/2 ounces or 70 grams) almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Sugars and Fats

• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup (2 ounces) cream cheese, at room temperature
• 6 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil

Wet Ingredients

• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Marzipan Filling

• 8 ounces almond paste
• 2 teaspoons light corn syrup
• 1/2 cup powdered sugar, plus more as needed
• 1/2 teaspoon orange blossom water (optional)

Topping

• 1 cup sliced almonds, lightly crushed

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt until fully combined. Set aside.
3. Combine Sugars and Cream Cheese: In a large mixing bowl, add the granulated sugar, packed light brown sugar, and cream cheese. Using a large rubber spatula, smoosh and blend these ingredients until you achieve a uniform, paste-like consistency with no lumps.
4. Add Fats and Wet Ingredients: Stir in the melted butter and vegetable oil until the mixture is smooth. Then add the egg, vanilla extract, and almond extract, stirring continuously until the mixture is glossy and smooth.
5. Incorporate Dry Ingredients: Pour the dry ingredients into the wet mixture and gently fold them in until just incorporated. The dough should be soft but workable with a more oily texture than sticky. If the dough feels too sticky, chill it for 20 to 30 minutes to firm up.
6. Prepare Marzipan Filling: Knead together the almond paste, light corn syrup, powdered sugar, and orange blossom water (if using) until smooth. Use additional powdered sugar as needed to prevent sticking. Shape the mixture into 3/4-inch diameter balls (about 1/2 teaspoon or 5 grams each) and flatten each slightly to form 1-inch diameter disks.
7. Shape Cookies: Scoop tablespoon-sized portions of dough and split each portion in half. Flatten each half in your palm, place a marzipan disk in the center, and then top with the other half of the dough. Seal the edges carefully and shape into flattened balls.
8. Coat with Almonds: Press each cookie ball into the crushed sliced almonds until fully coated. Arrange cookies spaced 2 inches apart on the prepared baking sheets.
9. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the tops are puffed and the edges turn lightly golden brown.
10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11. Repeat: Continue the shaping, coating, and baking process with the remaining dough.
12. Storage: Store cooled cookies in an airtight container for up to 5 days to maintain freshness.

Notes

• If the dough is too sticky to handle, chilling it for 20-30 minutes helps to firm it up without affecting texture.
• Orange blossom water is optional but adds a lovely floral note to the marzipan filling.
• Lightly crushing the sliced almonds ensures they stick better and add a nice crunch without overpowering the cookie.
• Ensure all ingredients, especially cream cheese and egg, are at room temperature for a smooth dough.
• Use parchment paper or silicone mats to prevent cookies from sticking and to ensure easy cleanup.

Keywords: marzipan cookies, almond sugar cookies, almond paste cookies, holiday cookies, stuffed cookies, almond desserts