Marzipan-Stuffed Almond Sugar Cookies

I’ve made plenty of stuffed cookies before. I’ve made marzipan-laced cookies before. But what I haven’t done before is stuff cookies with marzipan.

I mean, it seems obvious now that I’ve done it, and now that I have, I’m not sure how I lived without these cookies in my life for so many years before this moment.

Taylor, upon taking a single bite of my first batch warm from the oven, promptly declared this the best cookie he’s ever eaten. I acknowledged his compliment and went back to work, knowing full well that he often speaks in hyperbole and his “best ever” changes on a near-daily basis. Besides, you already know my feelings on designating recipes the “best ever”…. because really, unless you never plan to bake another cookie for the rest of your life, all you can honestly say is it is the “best so far”. It’s not quite as finite that way.

But then I shared a few of these cookies with our contractor and crew currently hard at work over at the new house, and he too exclaimed it was the best cookie he’s ever eaten.

Perhaps I’m on to something here?

Marzipan-Stuffed Almond Sugar Cookies made with White Lily Almond Flour Blend

These utterly soft, almond-flavored sugar cookies are stuffed with pillows of marzipan filling, lightly scented with orange blossom water (because, as I discovered before, orange blossom and almond are a match made in confection heaven).

Marzipan-Stuffed Almond Sugar Cookies

The cookies are stuffed, then rolled in some crushed sliced almonds for an added layer of crunch. They puff when they bake, then slightly sink when they cool, forming darling little mounds around the almond filling, a visual hint that there is more to these cookies than meets the eye.

Soft Almond Sugar Cookies Stuffed with Marzipan

Stuffing the cookies is fairly straightforward. Simply split your dough ball in two and slightly flatten in against your palm. Place your disk of almond paste filling in the center, then top with the other half of the dough. Press to seal around the edges, then press the whole ball into the crushed sliced almonds before placing on the baking sheet.

I used the soft sugar cookie base from America’s Test Kitchen, one that I’ve used times before, which incorporates melted butter, oil, and a bit of cream cheese into the cookie base. This perhaps unusual combination results in a pillowy soft sugar cookie that stays soft for days.

In this version I used a mix of white and brown sugars, which results in a cookie that’s somewhere in between a sugar cookie and a chip-less chocolate chip.

Soft Almond Sugar Cookies Stuffed with Marzipan

Almond lovers (my people): this one’s for you.

Note: This recipe has been re-tested and updated as of December 2018, since the featured product, an almond & wheat flour blend, has been discontinued (and more than one reader attempts using all almond flour don’t quite produce the same result). This new version uses both all-purpose and almond flours to replicate the original as closely as possible!

marzipan-cookiesFEAT

Marzipan-Stuffed Almond Sugar Cookies

Yield: 3 dozen cookies

Cook Time: 12 minutes

Total Time: 1 hour

Deliciously soft almond-flavored sugar cookies are stuffed with pockets of marzipan, lightly scented with orange blossom water for a unique flavor.

Ingredients:

For Cookies:

  • 2 cups (8 1/2 ounces or 240 grams) all-purpose flour
  • 1/2 cup (2 1/2 ounces or 70 grams) almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup (2 ounces) cream cheese, at room temperature
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For Filling:

  • 8 ounces almond paste
  • 2 teaspoons light corn syrup
  • 1/2 cup powdered sugar, plus more as needed
  • 1/2 teaspoon orange blossom water (optional)
  • 1 cup sliced almonds, lightly crushed

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  2. In a bowl, whisk together flour, almond flour, baking powder, baking soda, and salt; set aside.
  3. Combing sugar, brown sugar, and cream cheese in a large mixing bowl; smoosh and blend with a large rubber spatula until uniform and paste-like. Add melted butter and oil and stir until smooth. Add egg and extracts and stir until smooth and shiny.
  4. Pour in dry ingredients and fold until just incorporated and no dry ingredients remain. The dough will be fairly soft, but still workable as it’s definitely more oily than sticky. Still, if it seems much too sticky to work with, you can chill it for 20 to 30 minutes to stiffen it up a bit.
  5. To make filling, knead together almond paste, corn syrup, powdered sugar, and orange blossom water until smooth, using a light dusting of powdered sugar to prevent the paste from sticking. Form into 3/4-inch diameter balls (about 1/2 teaspoon worth or 5 grams each), then flatten slightly into a 1-inch diameter disk.
  6. Spoon dough by the tablespoonful. Split in half and slightly flatten in the palm of your hand. Place one almond paste disk in the center, and top with other half of dough. Seal edges and smooth into a flattened ball shape. Press into crushed almonds until fully coated, then arrange on prepared baking sheets, leaving 2 inches of space between cookies.
  7. Bake for 10 to 12 minutes or until tops are puffed and edges are lightly golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep in an airtight container for up to 5 days.

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46 Comments Leave a Comment »

  1. These look amazing, I love anything marzipan-stuffed really! 

  2. Damn these look good. Although I don’t trust myself around biscuits! ;)

    http://vodkaandarose.blogspot.co.uk

  3. Lindsay, you are an absolute genius and these look AMAZING

  4. I read this post in my inbox right before my morning run.  Feeling inspired to kick my butt so I can eat 2 or 10 of these tasty beasts later.  What almond paste brands do you usually use?  Do you think honey could substitute the corn syrup? Thanks. Almonds are healthy so let’s just pretend these are okayed by my trainer. :)

    • I use Solo brand almond paste since it’s readily available in most grocery stores. The honey would impart more flavor than the corn syrup although not a bad one. However something like a golden syrup may be a better substitute if you can find it.

      Almonds are totally healthy. :)

  5. If we were to make our own flour blend, how much A/P and how much almond flour would you use? Thanks. 

    • I don’t know the exact percentages of the White Lily blend except that it’s a perfect mix. :) However I might try start with maybe 1/2 cup almond flour and go from there? You can also make this with all AP flour and it will definitely still work, although it won’t have quite the same final taste/texture.

  6. These look so good!! I’m totally making this soon!! :) :) 

  7. These look amazing! I adore marzipan (or anything almond really, but especially marzipan) so these are heaven in cookie form!

  8. I’ve made ATK’s chewy sugar cookies dozens of times as my family and my kids classmates love them.  Stuffing them with marzipan is genius! I’ve got to make this recipe! 

  9. Mmmm these look delicious! Never thought to stuff cookies with marzipan, but now I’m wondering why not–genius!

  10. These look incredible!!! Also, obsessed with those before/after photos. That flour blend sounds incredibly cool too. I’m bummed they don’t sell White Lily in my area :(

  11. Did you use almond paste or marzipan? The ingredients state almond paste, but you call them marzipan.

    • I use almond paste (Solo brand), but when mixed with powdered sugar and a bit of corn syrup it becomes marzipan. The distinction between the two is pretty arbitrary. I just find that store-bought marzipan is far too dry and crumbly.

  12. Four types of almond, fantastic! No wonder these are everyone’s favorite, the taste and flavor must be phenomenal!!

  13. These cookies look amazing and the way you described them makes me want to run to the grocery store!
    Looking forward to meeting you in Nashville! 

  14. I love marzipan (and frangipane and almond paste!) These cookies look delicious, Lindsay,. Nice step-by-step photos!
    Thanks for the recipe

  15. The orange blossom water addition sounds delicious! A cookie that is healthy too will be on top of my list!

  16. This looks amazing! Really want to give it a whirl 

    -Cait

  17. I’m an almond fanatic so these sound absolutely incredible….quite possibly the best ever. :)

  18. I love that you said orange blossom and almond go together…. Those are the two fragrances I use… In the shower,  body lotion, perfume……  Now in a cookie? Genius!

  19. Help!  Making these now…My dough is too loose and oily.  I couldn’t find the almond/wheat flour combo, so I bought White Lilly wheat and separate almond flour and used half of each.  My dough seems to need quite a bit more flour.  I don’t want to ruin it, though…  Any suggestions on final consistency so I don’t ruin the whole batch?  

    • The dough has an oily consistency but it should still hold together when you shape it. You could try chilling it a bit if it’s too soft perhaps?

  20. Hi Lindsay,
    This looks really delicious. Love marzipan-stuffed and your blog, Lindsay. 
    Thanks for sharing!

  21. I just made these. I used all purpose flour and did not coat in almonds as I did not have any. They are absolutely delicious! I left them in the oven a few minutes longer than stated. I am definitely saving this recipe for use again. Thank you.

  22. Just made these cookies. Followed the recipe exactly except substituted gluten free flour. Turned out amazing. Took them to a small dinner party and everyone polished off the whole batch.

  23. Wow – I made these cookies twice this week (once to test for an event, and again for the event). Like Otto, I substituted Gluten Free flour (no adjustments – used same amount of regular flour as in recipe). They are some of the best cookies I’ve ever had! Had to bake them for a little less time (8-9 minutes), and mine turned out really puffed up (not flat like in the photos), but so soft and delicious. Thank you!! This recipe is a keeper ;)

  24. Can I use a cup for cup substitute with almond flour?

  25. If I cannot find whole wheat almond flour what is a good sub?

    • Just use all AP flour or a mix of maybe 75% AP and 25% almond flour if you want. Just don’t use ALL almond flour as it won’t have enough structure to hold together.

  26. Hi Lindsay! Can these be frozen Do you think? :-)

  27. Made them. My family was STUNNED. Thank you SO much for this recipe. Amazing, amazing, amazing!

  28. Tried your recipe ,read it over and over so I wouldn’t miss anything. They are gray. I can’t wait to share next week at family Christmas gathering.
    Lovely to look at too. Thank you for the recipe. Alice in Texas

  29. I tried these cookies and they are awesome. I ate four of them when they came out of the oven and had to make myself stop! Nothing like warm marzipan cookies. The almond estract in the cookie and the marzipan filling is the almond lovers’ dream and they are not too overwhelming but just right. I could not locate the White Lily almond wheat flour in any of the stores so what I used was 2 cups of King Arthur AP flour and 1/4 cup of King Arthur almond flour. Can’t wait for my family to try them!

  30. I’ve chewed my way through 3 batches of these biscuits from heaven,,, so is it just me or did anyone else have to add more flour than this recipe calls for (to keep them from spreading too much.)

  31. I used Bob mills almond flour will this work or do I need to use 1/2 & 1/2 APF & ALMOND? IT XAME OUT SOUPY. PLEASE advise.ty.

  32. So, the recipe says 2 1/4 c. of flour so the measurements would be 1 3/4 cups APF and 3/4 cups Almond? Ty for your time and asfvice.

    • Just wanted to let you know I retested the recipe this weekend and have updated it to include the correct proportions of flour/almond flour! Happy baking!!

  33. Yummm!! I just made these at high altitude. I am still figuring out the ratios here. I didn’t find the mix and didn’t read through all the comments until now, so I used all almond flour. They spread a ton but still are so tasty. They remind me of chewier bear claw! Will do another batch with mix of flour and hope they look prettier. If not they still are so good!!

    • Just wanted to let you know I retested the recipe this weekend and have updated it to include the correct proportions of flour/almond flour! Happy baking!!

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