Ingredients:

  • 200g marzipan paste (50-70% almond content)
  • 115g unsalted butter, softened
  • 100g granulated sugar
  • 1 large egg
  • 1 tsp almond extract
  • 190g all-purpose flour
  • 0.5 tsp fine sea salt
  • 50g sliced almonds
  • 1 egg yolk
  • 1 tsp water

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Grate or crumble the marzipan paste into a large bowl. Add softened butter and granulated sugar, beating on medium-high speed for 2-3 minutes until light and fluffy.
  3. Incorporate the egg and almond extract, beating until the mixture is smooth and fully combined.
  4. Sift the flour and salt over the wet mixture. Use a spatula to gently fold the dough together until just combined.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to improve texture and reduce spreading.
  6. Roll the chilled dough into 1-inch balls (approximately 30g each) and place them 2 inches apart on the baking sheet.
  7. Lightly flatten each ball. Brush with a mixture of egg yolk and water, then press 3-4 sliced almonds into the top of each cookie.
  8. Bake for 11-13 minutes until the edges are golden brown but the centers remain soft.
  9. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.