Marzipan Cookies

These marzipan cookies are slightly crisp outside, soft and moist inside, and just beyond delicious! The recipe is quick and easy and requires only five ingredients.

Prep Time15

Cook Time15

Chilling time6

Total Time6 30

Course: cookies, Dessert

Cuisine: Italian

Keyword: Marzipan cookies

Servings:

Calories: 77kcal

Author: Katia

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.

Notes

Eggs: If your eggs are larger or smaller in size, just weigh 2.2 oz / 65 grams of egg whites in total.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator (they don't include the decorations on top). It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition