This was not planned. I’ve already made enough cookies for Christmas party this year. But then I saw the recipe for Marzipan Shortbread Cookies on Pinterest, and I just couldn’t resist them. Love marzipan, love shortbread ♥ ♥ ♥
I didn’t have any marzipan at home, but it turned out that was not a big obstacle. Just put some slivered almonds, powdered sugar, an egg white and almond extract in your food processor, mix for a minute – and there is your marzipan.
Also, I don’t own beautiful cookie stamps required for these cookies, so I used my wooden molds for making Black Pepper Cookies. Of course, if you don’t have any molds or stamps, you can just cut your cookies with regular cookie cutters.
I made a double batch of cookies and that was a right decision (you bet!).
They have a mild marzipan taste. If you would prefer stronger flavor, add an additional 1/4 tsp almond extract to the dough.
A message for all Marzipan Shortbread Cookie lovers: this is divine!!!
- 4 cups + 2 Tablespoons (500 g) flour
- 1 1/3 cup (300 g) unsalted butter at room temp.
- 7 ounces (200 g) marzipan (100 g slivered almonds, 100 g powdered sugar, 1 egg white, 1/2 tsp almond extract)
- 1/2 cup (100 g) sugar
- 2 teaspoon vanilla extract
- 2 egg yolks
- a pinch of salt
- 1/4 tsp almond extract (optional)
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Mix all the ingredients until evenly combined. Do not overmix.
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Cover dough with a cling film and let it rest in the fridge for at least 30 minutes.
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Roll the dough and cut with your cookie cutters (or use cookie stamps or molds).
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Place cookies on a baking sheet lined with parchment paper.
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Bake for about 12 – 15 minutes in 350 F (175 C) preheated oven.
Recipe Source: My Kitchen in the Rockies
They look great! Happy Holidays!
Thank you! Happy Holidays to you,too !
Nice – Would love to share with all my foodie friends – If you’re interested then head over to FoodFotoGallery dot com and submit one of your food photos
The recipe sounds great. I want to make these. You don’t mention what the yield is on the recipe. How many does it make? and how thick do I roll the dough out? I’m guessing that they rise as the cook to standard shortbread thickness…
Oh, I’m sorry, I forgot to count them.
These cookies don’t actually rise very much since there is no leavening agent (yeast or baking powder or baking soda) in the recipe. My suggestion is to roll them out as thick as you want them to be after baking.
Hi, I just baked the marzipan shortbread cookies. I managed to salvage them by adding more egg, butter & marzipan to the mix. I couldn’t figure out why the dough was so dry. Looking back at the recipe I now see the error. I think you meant 2 cups 2 tbsp flour and not 4 cups 2 tbsp flour. It does say 500 g at the end of first ingredient, but all I saw was 4 cups. I now realize 500 g equals 2.11 cups. I realize this is an old post. But in case any one out there is… Read more »
Um, 2 cups of flour is only 245 grams or just under 9 oz, not 500g. Something ain’t right here.
If you look at the original recipe, it says “2 cups 1 Tablespoon (250 g) flour”. I doubled the recipe, so I used 4 cups 2 Tablespoons (500 g) flour. Shortbread cookie dough is very dry and crumbly, it almost seems like you will not be able to get it to come together. The ratio of flour and butter is usually somewhere about 2:1.