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Almond Marzipan Cookie
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
560 minutes
Traditional almond marzipan cookies with almond paste filling - perfect holiday treat.
Ingredients:
  • 1 pound butter
  • 4 cups all-purpose flour
  • 0.25 cup ice-cold water, or more as needed
  • 1 pound almond paste
  • 2 cups white sugar
  • 1 teaspoon almond extract
  • 1 egg white, beaten
  • 1 teaspoon water, or as needed
Instructions:
  • Combine butter and flour in a mixing bowl, using a pastry cutter or forks until it forms a pea-like texture. Slowly pour ice-cold water into the mixture, stirring gently until it can be shaped into a ball. Wrap the pastry ball in plastic wrap. In another bowl, mix almond paste, sugar, eggs, and almond extract, then cover with plastic wrap. Refrigerate both mixtures for 8 hours to overnight.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and generously grease 2 baking sheets.
  • Divide the pastry into 10 portions and roll each portion into a 4x12-inch strip. Shape the almond paste mixture into 10 'snake' portions. Place an almond 'snake' in the center of each pastry strip, fold the dough over, seal the seam and ends using a little water. Place the rolls seam side down on baking sheets. Make slits in the rolls every 2 inches with scissors.
  • Whisk egg white and water until frothy in a small bowl, then brush over the pastry rolls for a perfect glaze.
  • Bake in oven until golden, for about 20-25 minutes. Allow to cool completely before slicing.

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