Almond Marzipan Shortbread Cookies – a delicious recipe with flour, sugar, almond, butter, baking powder, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter with sugar and almond extract until light and fluffy.
2
add food coloring, then work in flour which has been sifted with salt and baking powder.
3
Divide the dough in two equal part.
4
shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
5
roll out the other half into a rectangle just as long as the other half.
6
Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
7
cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
8
Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
9
cool on a wire rack.
10
frost with powder sugar glaze and top with slivered almonds.
459
kcal
Calories
28
g
Fat
48
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup flour, 6 tablespoons sugar, 1 teaspoon almond extract, 1/2 cup butter, and more.
Yes, Almond Marzipan Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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