Almond Marzipan Cookie recipe

Name: Almond Marzipan Cookie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 eggs; 2 cups white sugar; 4 cups all-purpose flour; 1 teaspoon almond extract; 1 egg white, beaten; 1 pound butter; 1 teaspoon water, or as needed; 1 pound almond paste; 0.25 cup ice-cold water, or more as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

Step 2

Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.

Step 3

Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.

Step 4

Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.

Step 5

Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.