Marzipan Cookies
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These marzipan cookies are slightly crisp on the outside, moist on the inside, and absolutely delicious! The recipe is quick and easy, naturally dairy-free, gluten-free, and requires only 5 ingredients.
Published in Dec 2024/updated in Dec 2025
Ready for one of the most delicious almond cookie recipes? I’ve already made my almond biscotti and almond cookies, which I LOVE, and I don’t know why it took me so long to share these incredible marzipan cookies!
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They are out-of-this-world delicious, seriously. Their texture is delicate and floral, with an almond flavour that’s just magical.
Although it’s unclear where marzipan originated, it’s likely to have come to Sicily from Spain. In fact, this is one of the best Italian cookie recipes my mum used to make for Easter and Christmas.
We were all obsessed with them!
They are a breeze to make with just 5 ingredients. I love baking them to impress friends, especially this time of year, as they look gorgeous, quite sophisticated, and taste divine.
They also keep very well and make a great homemade gift, and they don’t need to be covered in messy powdered sugar, which is a plus if you’re gifting them in clear bags! : )
Look no further; these marzipan cookies are perfect for your next Christmas cookie exchange.
List of the ingredients
- Blanched almonds
- Sugar
- Egg whites
- Lemon
- Almond extract
- Almond or cherries
How to make marzipan cookies
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Add the almonds and sugar to a food processor.
- Pulse until finely ground.
- Add the egg white, lemon zest, and almond extract.
- Pulse until the mixture looks well combined and smooth.
- Place the dough ball in a bowl and refrigerate to firm it up.
- Form about 32 balls (20 grams each or the equivalent of 1 tablespoon).
- Decorate with candied cherries or almonds.
- Refrigerate for at least 6 hours or overnight. Don’t skip this step, as it prevents the cookies from spreading too much once in the oven.
- Bake for about 13-15 minutes.
- Let them cool and handle them gently, as they’re pretty fragile for the first couple of hours after baking.
Recipe Notes
Marzipan cookies
Almonds: You can use raw, unpeeled, and unsalted almonds or almond meal. Note: the recipe uses cups for the whole almonds, not almond meal. If using almond meal, make sure the weight is 9oz / 250 grams. Almond flour is a bit different, with a finer texture and less almond flavor. I’ve never tested this recipe with almond flour.
Egg whites: I use medium-sized egg whites at room temperature. Total weight approximately 65 grams.
Sugar: I recommend using powdered sugar for a smoother texture, although regular or caster sugar works perfectly fine.
Lemon zest: It’s fresh and just perfect for enhancing the almond flavour.
Almond extract: It’s made with almond oil and delivers a stronger almond flavour. You can easily find it in the baking aisle of a grocery store.
Dried Cherries + Almonds: They both make lovely, festive decorations, but you can skip them if you wish.
Storage Tips
- Marzipan dough or balls: The marzipan can be frozen! You can prepare it in advance, freeze it, then thaw it in the refrigerator and proceed with the recipe.
- Cookies: They keep well for about 10 days. Store them in an airtight container, such as a metal tin, at room temperature to keep them fresh.
More Cookie recipes you’ll love!
- Easy almond cookies
- Vegan biscotti with almonds
- Easy coconut cookies
- Fig cookies (Italian cucciddati)
- Almond biscotti (Italian Cantucci)
- Chocolate biscotti
- Lemon biscotti
- Chocolate chip biscotti
- Coconut chocolate chip cookies
If you make these marzipan cookies, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Marzipan Cookies
Ingredients
- 1 ½ cup + 1 Tbsp (9oz/250 gr) almonds, blanched
- 1 ¼ cup (9oz/250 gr) sugar
- 2 medium-sized egg whites, at room temp
- 1 lemon zest
- ½ teaspoon almond extract
- Dried cherries or almonds, for decoration
Instructions
- Add the almonds and sugar to a food processor bowl and pulse until finely ground, about a couple of minutes. Don't overprocess the almonds, as they might release oil.
- Add the remaining dry ingredients to the almond and sugar mixture, and pulse until combined and smooth. Transfer the cookie dough to a bowl and refrigerate for about 30 minutes, just enough to firm it up.
- Meanwhile, line two baking sheets or a tray with parchment paper.
- After a short rest in the fridge, scoop a small amount of the marzipan mixture (about 20 grams or the equivalent of 1 tablespoon), roll it into balls, and place them onto the baking sheet/tray. Once you have formed about 30-32 balls, top each ball with half a cherry or an almond, then return them to the fridge for the required chilling time (an important step!).
- When it's time to bake the marzipan cookies, place a rack in the middle of the oven and preheat to 360℉/180℃.
- Bake the marzipan cookies for about 13-15 minutes until they turn lightly golden (not golden brown). Once you remove them from the oven, they will be very soft. I recommend transferring them to a cooling rack and letting them rest for at least 1 hour until they dry.
