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These marzipan cookies are wonderfully moist and rich with almonds making them an irresistible treat especially during the holiday season. They bring together simple ingredients in a way that yields tender, flavorful bites perfect for sharing with friends and family on festive occasions.
I first baked these at a family Christmas gathering and they vanished quickly now they are a must on every holiday cookie tray.
Ingredients
- Marzipan raw mass: 200 grams This is the star ingredient providing sweetness and chewiness I recommend good quality marzipan with a balanced almond flavor
- Ground blanched almonds: 100 grams Bring a smooth texture and natural nutty taste Use fresh almonds and make sure they are finely ground
- Powdered sugar: 70 grams Adds sweetness and tenderness Choose superfine to avoid grittiness
- Vanilla sugar: 1 packet Lends a warm aromatic note Use pure vanilla if you can find it for best flavor
- Egg white: from 1 egg Provides structure and lightness Whip fresh eggs for airy dough
- Sliced blanched almonds: 50 grams Used as a crunchy coating Select thin and even slices for best adhesion
- Additional powdered sugar: For dusting Enhances appearance and adds delicate sweetness
Instructions
- Separate the Egg White:
- Carefully separate the egg so only the white is used Place it in a medium bowl free from any yolk to ensure proper whipping later
- Mix Marzipan and Sugars:
- Cut the marzipan into small pieces for easier mixing Add the powdered sugar and vanilla sugar to the bowl with the egg white Use a hand mixer or stand mixer on low speed to combine everything until smooth
- Fold in Ground Almonds:
- Add the ground almonds to the marzipan mixture Gently fold them in until the dough is evenly combined but still sticky
- Shape the Dough:
- Moisten your hands slightly to prevent sticking Take small portions weighing about 25 grams each Roll into smooth balls This size helps cookies bake evenly and stay tender
- Roll in Sliced Almonds:
- Place the sliced almonds in a shallow dish Roll each dough ball in the almonds Press lightly so the nuts stick well creating a crunchy outer layer
- Bake the Cookies:
- Line a baking tray with parchment paper Arrange the almond coated balls leaving some space for spreading Bake in a preheated fan oven at 160 degrees Celsius for 15 to 20 minutes Watch for a light golden color but do not overbrown
I always enjoy the scent of marzipan baking filling the house it brings back memories of cozy winters making these with my grandmother
Storage Tips
Store cookies in an airtight container at room temperature to keep them soft and moist Avoid direct sunlight or heat to prevent melting of marzipan
Ingredient Substitutions
Ground almonds can be replaced with finely ground hazelnuts for a different but complementary flavor Sliced almonds can also be swapped with chopped pistachios for a colorful twist Powdered sugar may be replaced with coconut sugar powder for a less sweet, nuttier taste
Serving Suggestions
Serve alongside a cup of spiced tea or coffee The sweet almond flavor pairs beautifully with warm beverages Dust with extra powdered sugar just before serving for an elegant touch
These marzipan cookies are a delightful holiday treat that are easy to prepare and perfect for sharing. Keep an eye on the baking time to ensure they remain tender and not overbrowned.
Common Questions About the Recipe
- → Wie bleibt der Teig formbar?
Die Hände leicht anfeuchten erleichtert das Formen der Teigkugeln und verhindert Kleben.
- → Warum wird nur Eiweiß verwendet?
Das Eiweiß sorgt für eine gute Bindung ohne den Teig zu beschweren, was saftige Plätzchen fördert.
- → Wie lange sollten die Plätzchen gebacken werden?
Etwa 15 bis 20 Minuten bei 160 Grad Umluft backen, bis sie hellbraun sind.
- → Was bewirken die gehobelten Mandeln außen?
Sie sorgen für eine angenehme Knusprigkeit und unterstreichen den Mandelgeschmack.
- → Kann Puderzucker durch eine andere Süße ersetzt werden?
Puderzucker sorgt für feine Süße und Verträglichkeit im Teig, Alternativen verändern Textur und Geschmack.