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Marzipan-Stuffed Almond Sugar Cookies Recipe

Marzipan-Stuffed Almond Sugar Cookies Recipe
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★★★★★

4.8 from 13 reviews

These Marzipan-Stuffed Almond Sugar Cookies feature a soft almond-flavored cookie exterior with a sweet, smooth marzipan center. The cookies are rolled in crushed sliced almonds for extra crunch and almond aroma, making them a perfect treat for almond lovers and an elegant addition to any cookie platter.

Ingredients

Scale

For the Cookies:

  • 2 cups all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup cream cheese, at room temperature
  • 6 tbsp unsalted butter, melted
  • ¼ cup vegetable oil
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract

For the Filling:

  • 8 oz almond paste
  • 2 tsp light corn syrup
  • ½ cup powdered sugar
  • ½ tsp orange blossom water (optional)
  • 1 cup sliced almonds, lightly crushed

Instructions

  1. Prepare the Filling: In a bowl, combine almond paste, corn syrup, powdered sugar, and optional orange blossom water. Mix until the mixture is smooth and uniform. Divide the filling into small, teaspoon-sized balls and set them aside to prepare for stuffing.
  2. Make the Dough: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt to combine the dry ingredients well. In a separate bowl, mix granulated sugar, light brown sugar, and cream cheese until smooth and well blended. Stir in the melted butter and vegetable oil until the mixture is smooth. Add the egg, vanilla extract, and almond extract and mix thoroughly. Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a soft dough forms.
  3. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about one tablespoon of the cookie dough, flatten it in your palm, and place one marzipan ball in the center. Fold the dough around the filling completely to seal it inside. Roll the sealed dough ball in the crushed sliced almonds, pressing gently so the almonds adhere well. Place the prepared cookies on the lined baking sheet, spaced apart.
  4. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are lightly golden and the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting helps the cookies firm up and enhances texture.

Notes

  • Use room temperature ingredients for a smoother dough.
  • If you don’t have orange blossom water, it can be omitted without affecting the overall flavor significantly.
  • Store cookies in an airtight container at room temperature for up to one week.
  • You can freeze unbaked dough balls for up to 2 months; thaw before baking.
  • Be careful not to overbake to keep the cookies soft inside.
  • Lightly crushing the sliced almonds helps them stick better and provides a nice texture.

Nutrition

Keywords: Marzipan cookies, almond cookies, stuffed cookies, sugar cookies, baking, holiday cookies, almond paste dessert

Find it online: https://maicook.com/marzipan-stuffed-almond-sugar-cookies-recipe-2/