Almond Marzipan Cookie

These delicious almond marzipan cookies are filled with almond paste and make the perfect sweet treat for the holidays.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 148 Calories

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

Step 2

Mash butter into flour in a large bowl with a pastry cutter or 2 forks until mixture resembles small peas. Gradually add ice-cold water, stirring lightly until mixture is moist enough to form a ball. Place pastry ball into a medium bowl and cover the bowl with plastic wrap. Refrigerate for 8 hours to overnight.

Step 3

Mix together almond paste, sugar, eggs, and almond extract in a separate bowl until well combined. Cover the bowl with plastic wrap. Refrigerate for 8 hours to overnight.

Step 4

Divide pastry ball into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12-inches.

Step 5

Divide almond paste mixture into 10 portions; use your hands to form each portion into a snake shape.

Step 6

Place each almond 'snake' into the center of each pastry strip. Fold dough over and seal the seam, also closing the ends; a little water will help to hold the seal. Arrange rolls, seam-side down, onto the prepared baking sheets. Cut slits into rolls with scissors every 2 inches.

Step 7

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

Step 8

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