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Marzipan-Stuffed Almond Sugar Cookies Recipe

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

4.9 from 22 reviews

These Marzipan-Stuffed Almond Sugar Cookies feature a soft almond-flavored cookie exterior with a sweet, luscious marzipan center. Rolled in crushed sliced almonds for an added crunch, they are perfect for almond lovers looking for a decadent yet easy-to-make treat.

Ingredients

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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, light corn syrup, powdered sugar, and orange blossom water (if using). Mix until smooth and uniform. Divide the mixture into small teaspoon-sized balls and set aside to use later.
  2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. In a separate bowl, cream together the granulated sugar, light brown sugar, and cream cheese until well combined. Gradually stir in the melted butter and vegetable oil until the mixture is smooth. Beat in the egg, vanilla extract, and almond extract until fully incorporated. Slowly add the dry ingredients to the wet ingredients, mixing until a soft, pliable dough forms.
  3. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about a tablespoon of cookie dough and flatten it in the palm of your hand. Place one ball of the marzipan filling in the center, then fold the dough around it, sealing the filling inside completely. Roll the filled dough ball gently in the crushed sliced almonds, pressing lightly to ensure they stick. Place each coated ball on the prepared baking sheet, spacing them evenly.
  4. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden. Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • If orange blossom water is unavailable, you can omit it without affecting the overall flavor much.
  • Make sure the cream cheese is at room temperature to help it mix smoothly with the sugars.
  • Crushed sliced almonds can be finely chopped if you prefer a finer coating on the cookies.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days.
  • This recipe yields approximately 36 cookies depending on cookie size.

Nutrition

Keywords: almond cookies, marzipan cookies, stuffed cookies, almond sugar cookies, holiday cookies, baked treats

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