There is something truly magical about baking Marzipan Cookies with Sliced Almond Coating Recipe that warms the heart and delights the taste buds all at once. These delicate treats combine the luscious sweetness of marzipan with the satisfying crunch and subtle nuttiness of sliced almonds, creating an irresistible texture and flavor harmony. Whether you’re baking for a festive gathering or a cozy afternoon tea, these cookies instantly bring a touch of elegance and comfort to any occasion. Get ready to fall in love with a recipe that’s as simple to make as it is unforgettable to enjoy.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step to baking these exquisite Marzipan Cookies with Sliced Almond Coating Recipe. Each component here plays a pivotal role in building the cookie’s soft, sweet core and its irresistible crunchy almond exterior.
- 200 g marzipan raw paste: This is the star ingredient, providing rich almond flavor and chewy sweetness.
- 100 g ground almonds (blanched): Adds depth and enhances the almond aroma while lending structure to the dough.
- 70 g powdered sugar: Sweetens the cookies finely without any graininess, ensuring a smooth bite.
- 1 packet vanilla sugar: Infuses a lovely hint of vanilla, elevating the overall flavor profile.
- 1 egg (only the egg white): This binds the ingredients together without making the dough too heavy or dense.
- 50 g sliced almonds (blanched): Coats the cookies, giving each bite an irresistible crisp texture and nutty flavor.
- 1 tbsp powdered sugar: For dusting, adding an elegant finishing touch with a subtle sweetness.
How to Make Marzipan Cookies with Sliced Almond Coating Recipe
Step 1: Preparing the Marzipan Base
Start by cutting your marzipan raw paste into small, manageable cubes. This makes it easier to mix and blend evenly with the other ingredients. Place these cubes in a bowl and separate out the egg white, adding only this to the bowl—this white will help bind the mixture without soaking it down or altering the color of your beautiful dough.
Step 2: Mixing the Sweetness
Next, add the powdered sugar and vanilla sugar to your marzipan and egg white mixture. Use a stand or hand mixer on the lowest speed to carefully incorporate these ingredients until smooth. Then fold in the ground blanched almonds, which bring texture and a subtle nuttiness. The dough should be soft but hold together nicely.
Step 3: Setting Up for Shaping
Line a baking sheet with parchment paper to prevent sticking and prepare a flat plate with your sliced almonds. Having a kitchen scale and small bowl ready will help you portion the dough evenly—this makes sure your cookies bake uniformly and look picture-perfect.
Step 4: Shaping and Almond Coating
Using spoons, scoop 25 g portions of your marzipan dough onto the scale to maintain consistency. Shape each portion into a smooth ball using your hands. Then gently roll each ball on the plate covered with sliced almonds, pressing firmly to coat each cookie generously. This almond coating gives a satisfying crunch and a stunning appearance.
Step 5: Baking to Perfection
Place the almond-coated cookies carefully on your prepared baking sheet. Bake them in a preheated oven at 160°C using the fan setting for about 15 to 20 minutes. You’ll know they’re done when they’re a delicate golden hue, signaling that they’re perfectly baked without becoming dry.
Step 6: Cooling and Finishing Touches
Once baked, allow the cookies to cool slightly on the sheet before transferring them to a wire rack so they cool completely. To finish, dust each cookie lightly with powdered sugar. This not only adds a charming touch but also balances the almond crunch with a hint of sweetness right on top.
How to Serve Marzipan Cookies with Sliced Almond Coating Recipe
Garnishes
A light sprinkle of powdered sugar is classic and elegant, but you can also add some toasted almond flakes on top just before serving for extra crunch and visual appeal. Fresh edible flowers or a drizzle of melted dark chocolate can beautifully complement these cookies if you’re celebrating a special occasion.
Side Dishes
Serve these marzipan cookies alongside a cup of rich coffee, spiced chai, or an herbal tea like chamomile for a comforting pairing. They also make a lovely accompaniment to a bowl of fresh berries or a dollop of whipped cream for a little extra indulgence after a meal.
Creative Ways to Present
Arrange your Marzipan Cookies with Sliced Almond Coating Recipe on a decorative platter garnished with sprigs of mint or edible flowers for a feast for the eyes. You can also stack them neatly in a clear jar or gift box tied with a ribbon, making an irresistible homemade gift that friends and family will treasure.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature. They stay fresh for up to a week, maintaining their delightful combination of soft marzipan and crunchy almond coating. Keeping them in a dry place is key to preserving texture.
Freezing
You can freeze these cookies by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When properly stored, they keep well for up to three months. Thaw them at room temperature before serving to enjoy that fresh-baked charm.
Reheating
Reheating these cookies is simple and helps freshen up their flavor. Warm them gently in the oven at a low temperature (around 120°C) for 5 to 7 minutes, which softens the marzipan slightly and re-crisp the almond coating without drying out the cookie.
FAQs
What is the texture of Marzipan Cookies with Sliced Almond Coating Recipe like?
These cookies are delightfully tender and chewy inside with a delightful crunch from the sliced almond coating. It’s a beautiful balance of softness and crispness that creates a memorable bite.
Can I substitute the vanilla sugar with vanilla extract?
Yes, you can replace the vanilla sugar with about one teaspoon of vanilla extract. Just add it while mixing the dough for that same lovely vanilla aroma.
Do these cookies need to be refrigerated?
No refrigeration is necessary if you plan to eat them within a week. Storing them at room temperature in an airtight container is perfect to keep their texture intact.
Can I use other nuts instead of almonds?
While sliced almonds provide the signature crunch and flavor, you can experiment with chopped pistachios or hazelnuts for a different nutty twist, keeping in mind that the texture and taste will vary.
How large should each cookie be?
Each cookie is about 25 grams of dough, rolled into a ball roughly the size of a walnut. This size ensures even baking and the perfect balance of dough to almond coating.
Final Thoughts
There’s a special joy in baking Marzipan Cookies with Sliced Almond Coating Recipe that makes every step feel like a celebration of simple but wonderful flavors. These cookies impress with their beautiful almond aroma, soft center, and crunchy coating — perfect for treating yourself or sharing with loved ones. Give this recipe a try and watch how it quickly becomes a beloved classic in your baking repertoire.
Print
Marzipan Cookies with Sliced Almond Coating Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These delightful Marzipan Cookies combine the rich, sweet flavor of marzipan with the crunchy texture of sliced almonds. Perfectly bite-sized and lightly golden, these cookies are an elegant treat for any occasion and easy to prepare in under 35 minutes.
Ingredients
Marzipan Dough
- 200 g marzipan raw paste
- 1 egg (only the egg white)
- 70 g powdered sugar
- 1 packet vanilla sugar
- 100 g ground almonds (blanched)
Topping & Finishing
- 50 g sliced almonds (blanched)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Prepare the Marzipan Mixture: Cut the marzipan into small cubes and place them in a mixing bowl. Separate the egg and add only the egg white to the bowl with the marzipan.
- Mix Ingredients: Add the powdered sugar and vanilla sugar to the bowl. Using a stand mixer or hand mixer, blend all ingredients on the lowest speed until well combined. Then, briefly fold in the ground almonds to form a dough.
- Set Up for Shaping: Prepare a kitchen scale and a small bowl. Spread the sliced almonds flat on a plate and line a baking sheet with parchment paper for baking.
- Shape the Cookies: Scoop 25 g portions of the marzipan dough with spoons and weigh each portion to ensure consistency. Roll each portion into a ball using your hands, then coat each ball by rolling it firmly in the sliced almonds.
- Bake the Cookies: Place the almond-coated marzipan balls on the prepared baking sheet. Bake in a preheated oven at 160°C (fan-forced) for 15–20 minutes, or until the cookies develop a light golden color.
- Cool and Finish: Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely. Once cooled, dust the cookies evenly with a little powdered sugar before serving.
Notes
- Using only egg whites helps achieve a lighter texture in the cookies.
- Blanched almonds are recommended to avoid any bitterness from skins.
- Weighing each portion ensures uniform cookie size and even baking.
- Keep an eye on the cookies during baking to prevent over-browning.
- Store cookies in an airtight container to keep them fresh.
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