Description
German Almond Cookies with Marzipan
These German Almond Cookies are perfect for the holiday season! Combining tender shortcrust pastry with rich marzipan and a layer of meringue, these cookies are a festive delight. Passed down through generations, they’re a cherished family tradition that’s easy to make without cookie cutters. Dust them with powdered sugar and serve with tea or coffee for the perfect holiday treat.
240g flour
60g cornstarch
200g butter, softened
75g powdered sugar
1 tsp vanilla bean paste
1 egg
200g marzipan
80g powdered sugar
2 egg whites
100g slivered almonds
Directions:
1. Mix pastry ingredients into a smooth dough. Chill for 1 hour.
2. Roll out dough & marzipan. Layer marzipan on dough.
3. Cut into shapes, chill on baking sheet.
4. Spread egg whites & almonds on top. Bake at 180°C for 12-15 mins.
Prep Time: 25 mins
Kcal: 110 per cookie
Step-by-Step Guide
1. Make the Dough: In a large bowl, cream the softened butter and 75g powdered sugar until light and fluffy. Beat in the egg and vanilla bean paste. Sift in the flour and cornstarch, then mix until a smooth, cohesive dough forms. Shape into a disc, wrap in plastic, and chill for 1 hour.
2. Prepare the Marzipan: On a surface dusted with powdered sugar, roll the marzipan into a rectangle roughly the same size as your dough will be.
3. Assemble: Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Carefully place the rolled marzipan sheet on top of the dough. Gently roll once with the rolling pin to adhere.
4. Cut and Chill: Using a sharp knife or pizza cutter, cut the layered dough into 2-inch squares or rectangles. Transfer to a parchment-lined baking sheet and chill for 15 minutes.
5. Add Topping: Whisk the egg whites until frothy. Brush a thin layer over each cookie. Generously sprinkle with slivered almonds, pressing lightly to adhere.
6. Bake: Preheat oven to 180°C (350°F). Bake cookies for 12-15 minutes, or until the edges are lightly golden and the meringue topping is set. Cool completely on the sheet.
Serving Suggestions
Dust the cooled cookies with a final snowfall of powdered sugar. They are perfect with a cup of strong coffee, black tea, or a glass of dessert wine like Riesling. Arrange them on a festive platter alongside other holiday treats like Springerle or Lebkuchen for a true German Christmas spread.
How-to Summary
Create a shortcrust dough and chill. Roll out dough and marzipan separately, layer them, and cut into shapes. Chill again, then top with a brushed egg white wash and slivered almonds. Bake at 180°C until golden. Cool and dust with powdered sugar before serving.
Frequently Asked Questions
Can I use almond paste instead of marzipan? Yes, but marzipan is sweeter and smoother. Almond paste has a coarser texture and less sugar, which may alter the sweetness and texture of the cookie layer.
How do I store these cookies? Store in an airtight container at room temperature for up to 1 week. They freeze beautifully for up to 3 months; thaw at room temperature.
My dough is too sticky to roll. What should I do? This means it needs more chilling. Return the dough to the refrigerator for another 30 minutes. Ensure your work surface and rolling pin are well-floured.
Can I make these without nuts? Absolutely. Simply omit the slivered almonds. The egg white wash will still create a lovely, crisp topping.
Why is chilling the dough so important? Chilling solidifies the butter, preventing the cookies from spreading too much in the oven. It also makes the layered dough easier to cut cleanly.
Common Mistakes to Avoid
- Using warm dough: This causes the marzipan to smear and the cookies to lose their shape. Always chill thoroughly.
- Overworking the dough: Mix just until combined to ensure a tender, crumbly texture.
- Thick marzipan layer: Roll the marzipan thin (about 1/8-inch) so it doesn’t overwhelm the delicate pastry.
- Skipping the second chill: Chilling after cutting sets the shape and prevents the layers from separating.
Conclusion
These German Almond Cookies are more than just a treat; they are an edible piece of tradition. The process is straightforward, yet the result—with its layers of buttery pastry, sweet marzipan, and crunchy almond topping—is impressively elegant. By following this guide and avoiding common pitfalls, you can confidently create a batch of these festive cookies that are sure to become a cherished part of your own holiday celebrations.