Marzipan Shortbread Cookies Recipe
Tender, buttery shortbread infused with marzipan and almond extract, finished with crunchy almonds and a sparkle of sugar.
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Servings:
Ingredients
Main Ingredients
- 1 cup softened unsalted butter
- 0.6 cup powdered sugar confectioners' sugar
- 5.5 oz grated marzipan (almond paste) coarsely grated
- 1 tsp vanilla extract
- 0.75 tsp almond extract
- 0.5 tsp fine salt
- 1 tsp fresh orange zest optional
- 2.2 cups all-purpose flour
- 0.25 cup cornstarch
- 0.5 cup sliced almonds for topping
- 2 tbsp sparkling sugar or coarse sugar
- 3 oz dark chocolate for optional drizzle
Instructions
Preparation Steps
- Heat oven to 325°F. Line two baking sheets with parchment.
- Grate the marzipan on large holes and set aside.
- Cream butter and powdered sugar until light and fluffy, about 2 minutes.
- Beat in grated marzipan until mostly smooth.
- Mix in vanilla, almond extract, salt, and orange zest.
- Whisk flour and cornstarch together in a small bowl.
- Add dry ingredients to the mixer on low. Mix just until a soft dough forms.
- Chill dough 15–20 minutes to firm slightly for easier shaping.
- Scoop heaping tablespoons of dough and roll into balls. Space 2 inches apart on sheets.
- Flatten each ball to 1/2 inch thick. Top with sliced almonds and sparkling sugar, pressing gently.
- Bake 14–16 minutes, until edges turn pale golden and centers are set.
- Cool 5 minutes on the sheet, then move cookies to a rack to finish cooling.
- Melt chocolate and drizzle over cooled cookies, if desired. Let set before serving.
Notes
Variation: Add a pinch of cardamom to the dough, or dip half the cooled cookie in melted dark chocolate. Storage: Keep airtight at room temperature up to 5 days, or freeze baked cookies for 1 month.
This recipe is an original creation inspired by classic Marzipan Shortbread Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.