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–+ servings
Walnut Marzipan Sandwich Cookies

Walnut Marzipan Sandwich Cookies – A Taste of Pure Joy

Enjoy these delightful Walnut Marzipan Sandwich Cookies, combining chewy texture and nutty flavor, perfect for festive occasions.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 53 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: German
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Blanched Almond Flour Provides a nutty flavor and soft texture; almond meal can be used, but expect a different texture.
  • 1 cup Powdered Sugar Adds sweetness and a smooth texture; no substitutions are recommended for optimal flavor.
  • 1 teaspoon Salt Enhances flavor and is essential for balance in the overall taste.
  • 3 large Egg Whites Binds the cookie dough and contributes to the desired chewy texture.
  • 1 teaspoon Almond Extract Intensifies the almond flavor; substituting with vanilla will alter the taste but can still be enjoyable.
  • 1 teaspoon Rose Water Adds a floral note to the cookies; feel free to omit if preferred.
For Decoration
  • 24 pieces Blanched Almonds (sliced in half) Provides a decorative topping for the cookies; whole almonds can be used or omitted for simplicity.

Equipment

  • oven
  • Food processor
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions for Walnut Marzipan Sandwich Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Slice a handful of blanched almonds in half lengthwise.
  3. In a food processor, combine blanched almond flour and powdered sugar; pulse to eliminate lumps.
  4. Add salt, large egg whites, almond extract, and optional rose water; blend until a sticky dough forms.
  5. Transfer the marzipan mixture into a mixing bowl and fold in more powdered sugar and almond flour if necessary.
  6. Moisten your hands with water and roll the dough into 1-inch balls; arrange them on the baking sheet.
  7. Press three halves of blanched almonds into the top of each dough ball; brush with egg wash.
  8. Bake for 15-18 minutes until pale golden and slightly dried out.
  9. Remove from the oven and cool completely on a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 50mgPotassium: 50mgFiber: 1gSugar: 5gCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 1 week at room temperature. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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