German Marzipan Cookies (Soft & Chewy Almond Biscuit Recipe)

German marzipan cookies are soft, almond-rich biscuits made with homemade marzipan and simple pantry ingredients. These soft and chewy almond marzipan cookies are inspired by a bake from the Great British Baking Show and feature a delicate almond flavour with a lightly crisp edge. Perfect for holiday baking, afternoon tea, or whenever you're craving a classic German cookie.

Prep: 20

Bake: 15

Total: 35

Equipment

Ingredients

Extras:

▢ Icing Sugar (for kneading the marzipan)
▢ Raspberry Jam (for the filling)
▢ Vegan Chocolate Chips (melted for the decoration)

Instructions

Prep:

Preheat your oven to 340F / 170C and line some baking trays with parchment paper. Make sure your eggs and butter are at room temperature as well.

To Make the Marzipan:

In a mixing bowl, combine the 115 grams Almond Flour, 45 grams White Sugar, 70 grams Icing Sugar, 1 tsp Vanilla Bean Paste and 1 Egg. Mix until it forms a sticky paste.
Once the marzipan comes together, add some Icing Sugar to your work surface and knead it into the marzipan. This will help reduce the stickiness.
Once it becomes smoother and you can form it into a log shape, wrap it in plastic wrap (cling film) and pop it in the fridge.

To Make the Biscuits:

Add 150 grams Plant Based Butter (unsalted) and 125 grams Icing Sugar to the mixing bowl. Mix on a medium speed for three to five minutes until it's pale and creamy.
Whilst the butter and icing sugar is creaming, in a separate bowl beat together 2 Eggs and 1 Egg Yolk. Set aside.
Take your marzipan out of the fridge. We are going to start adding it to our biscuit dough in small pieces. This will give a really nice almond flavour to the biscuits.
Once the marzipan is combined, start adding the beaten eggs a little bit at a time because you don't want your mix to get too sloppy too quickly.
Add a Pinch of Salt and 1 tsp Vanilla Bean Paste to the mixture. It will be very loose at this stage. Then add in 150 grams All Purpose Flour and 75 grams Cornflour and mix on low speed until everything is fully incorporated.
Add a standard round piping tip (I use Wilton Piping Tip 12) to a piping bag then pop in some of the biscuit dough. Hold the bag still at a 90-degree angle above the surface and pipe a small dollop of dough.
Bake the trays of biscuits for 15 to 20 minutes until they have a nice golden brown edge and are slightly domed. Set the trays aside to let the biscuits cool fully.

Finishing Touches:

Add a dollop of Raspberry Jam in the middle of one biscuit and then pop another one of the same size on top.
Melt some Vegan Chocolate Chips in the microwave, add to a piping bag and drizzle on top. Enjoy!

Notes

Ingredients: As a precision baker, I recommend using a kitchen scale to weigh your ingredients. This will give a more accurate bake each time and also makes it easier to scale up the recipe.
Yield: This recipe makes at least 12 marzipan biscuits. If you have extra dough, keep piping until you use up all of the mixture.
Storage: store in an airtight container at room temperature for up to 1 week.
Freezing: freeze any leftover biscuits in an airtight container for up to 3 months.
Filling: I used store-bought jam for the filing. Prefer to make your own? Check out my easy 2 ingredient strawberry jam. You could also add some vanilla buttercream as an alternative filling.
GBBO Recipes: for more Bake Off inspired recipes, check out my Red Velvet Layer Cake and my GBBO Playlist on YouTube.

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