Description
Delight in these tender and flavorful Marzipan Cookies, made with almond flour and a touch of almond extract for that classic marzipan taste. Perfectly soft with a light dusting of powdered sugar, these cookies are an elegant treat ideal for holidays or any special occasion.
Ingredients
Cookie Dough
- 2 cups almond flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 tsp almond extract
For Dusting
- 1/2 cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes using an electric mixer on medium speed.
- Add eggs and almond extract: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the almond extract until evenly blended into the batter.
- Combine dry ingredients: In a separate bowl, whisk the almond flour and powdered sugar together to ensure there are no lumps, then gradually fold this dry mixture into the wet ingredients until just combined, taking care not to overmix.
- Form cookies: Use a cookie scoop or tablespoon to drop portions of dough onto the prepared baking sheets, spacing them about two inches apart. Gently flatten each dough ball slightly with your fingers or the back of a spoon to even out the shape.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 12 to 15 minutes or until the edges turn lightly golden, indicating they are done but still tender inside.
- Cool and dust: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely. Before serving, dust the tops generously with powdered sugar for a perfect finishing touch.
Notes
- Make sure the butter is softened, not melted, to achieve the best creaming results.
- You can substitute almond extract with vanilla extract for a milder flavor.
- Use parchment paper on baking sheets to avoid cookies sticking and for easier cleanup.
- For a firmer cookie, bake for the full 15 minutes; for softer cookies, bake closer to 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
