Dessert

Moist Marzipan Cookies Recipe

ByLila Prescott October 6, 2026October 6, 2026

Introduction

These moist marzipan cookies are a delightful treat for anyone who loves the sweet, nutty flavor of marzipan. Soft and tender, they come together quickly and are perfect as an afternoon snack or a charming dessert. Plus, they’re easy to make by hand or in a Thermomix.

The image shows a stack of two small round cookies placed on a white marbled surface with a cooling rack. The bottom cookie is golden brown with visible almond slices on top and a dusting of powdered sugar, giving it a slightly rough texture. The top cookie is lighter in color and has a soft, crumbly texture with a bite taken out, revealing a dense inner layer. It also has a light dusting of powdered sugar and almond slices on top. The background features more blurred cookies, all sitting on the cooling rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g marzipan
1 egg white

80 g icing sugar
110 g flour

100 g ground almonds
1 tsp cinnamon

2 tbsp Amaretto
1 pinch of salt
Decoration:
- 1 egg yolk
- 3 tablespoons flaked almonds

Instructions

Step 1: Preheat your oven to 175°C (155°C for fan-assisted ovens). Line a baking sheet with parchment paper.

Step 2: Crumble the marzipan with your fingers until fine.
Step 3: Separate the egg, reserving the white and yolk.
Step 4: In a mixing bowl, knead together the crumbled marzipan, egg white, icing sugar, flour, ground almonds, cinnamon, Amaretto, and a pinch of salt until you form a smooth dough.

Step 5: Shape small balls from the dough using your hands and place them spaced apart on the prepared baking sheet.
Step 6: Slightly flatten each ball with a fork to form cookie shapes.
Step 7: Whisk the egg yolk and brush it thinly over each cookie, then sprinkle with flaked almonds.

Step 8: Bake the cookies for 12 to 15 minutes until lightly golden.
Step 9: Remove from the oven and let cool completely on a wire rack.
Step 10: Optionally, dust the cooled cookies with powdered sugar before serving.

Tips & Variations

You can replace the Amaretto with almond extract or omit the alcohol for a kid-friendly version.
Try adding a splash of rose water for a delicate floral note that pairs beautifully with marzipan.
If you don’t have flaked almonds, chopped blanched almonds also work well for decoration.

To ensure moist cookies, avoid overbaking; take them out as soon as edges begin to turn golden.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to one month; thaw at room temperature before serving. Reheating is not necessary but can be done briefly at low temperature to warm them slightly.

How to Serve

The image shows two almond cookies stacked on a silver cooling rack over a white marbled surface. The bottom cookie is round with a light golden-brown base and topped with thin, pale almond slices and a dusting of white powdered sugar. The top cookie is the same but has a bite taken out of it, revealing a soft, crumbled, light beige interior. Both cookies have a delicate, slightly crumbly texture and are lightly dusted with powdered sugar on top. In the background, several more similar cookies are out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without an oven?

These cookies rely on baking for their texture and browning, so an oven is recommended. However, you might try a microwave method in short bursts, but the texture will differ.

What can I use instead of ground almonds?

Ground almonds are key to the flavor and moisture of these cookies. If unavailable, finely ground hazelnuts or almond flour can be used as substitutes, though the taste will vary slightly.