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)
Mix all the ingredients until evenly combined. Do not overmix.
Cover dough with a cling film and let it rest in the fridge for at least 30 minutes.
Roll the dough and cut with your cookie cutters (or use cookie stamps or molds).
Place cookies on a baking sheet lined with parchment paper.
Bake for about 12 – 15 minutes in 350 F (175 C) preheated oven.
Recipe Source: My Kitchen in the Rockies