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Marzipan-Stuffed Almond Sugar Cookies

Irresistibly Soft Marzipan-Stuffed Almond Sugar Cookies

These Marzipan-Stuffed Almond Sugar Cookies blend nutty almond flavors with creamy marzipan, creating a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1 cup Almond Flour Do not substitute with only all-purpose flour.
  • 1 cup Granulated Sugar Can reduce for a less sweet cookie.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
  • 4 ounces Cream Cheese Omit for dairy-free, texture may differ.
  • 1 teaspoon Vanilla Extract Use pure extract for best flavor.
For the Filling
  • 8 ounces Almond Paste Homemade version can be made from almond flour, sugar, and egg whites.
  • 1 teaspoon Orange Blossom Water Omit if unable to find, but flavor will alter.
For the Topping
  • 1 cup Crushed Sliced Almonds Pistachios or hazelnuts can be used as alternatives.

Equipment

  • mixing bowls
  • Baking Sheet
  • Parchment Paper
  • whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, and salt until well combined. In a separate bowl, mix melted butter, vegetable oil, cream cheese, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry mixture until a cohesive dough forms, about 2-3 minutes of gentle mixing.
  2. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Take your almond paste and divide it into small balls or disks, about 1 inch in diameter. If you have orange blossom water, lightly incorporate it into the almond paste.
  4. Divide the cookie dough into equal portions and flatten each. Place an almond paste ball in the center, then encase it by folding the dough over and sealing the edges.
  5. Arrange the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for approximately 12 minutes or until they are slightly puffed and light golden.
  6. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 7gVitamin A: 100IUCalcium: 30mgIron: 0.5mg

Notes

For best results, ensure your dough is not overly sticky. If needed, refrigerate the dough before handling.

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