Marzipan-filled Honey Cookies

These are fabulous cookies. Every time my cake decorating projects require marzipan, I make a double batch, so I could use it also as a filling for the cookies. It’s not quite necessary to decorate or shape them into hearts (now it’s just very appropriate). The prep time can be reduced about three times, if the dough and marzipan are simply cut into squares using a pizza wheel.

These cookies are amazing German sweets that get only better over time. But, honestly, I never can wait for too long, maybe only overnight, before indulging myself. Eight hours is usually enough for marzipan to soften the dough.

Happy Valentine’s Day!

Makes about 2 dozen 3-inch cookie sandwiches

For the dough:

Use this recipe, divide the dough in half, wrap in plastic and let rest overnight on the counter

For the filling:

12 oz homemade marzipan or store-bought

Royal icing for decorative piping (optional)

Preparation:

Center the oven and preheat the oven to 350F. Line a large baking sheet with a silicone mat or parchment paper.

On a flour-dusted surface, roll the dough (one portion at a time) to about 1/4-inch thick. Using a large heart cookie cutter, cut out as many hearts as you can. Reroll the scraps, cut out more hearts. Repeat with the remaining dough.

Dust the working surface with icing sugar and roll the marzipan thinly. Using a smaller heart cookie cutter, cut out twice as few hearts than you cut out from the honey dough.

Place the marzipan hearts on top of the bigger lebkuchen hearts, moisten the edges with water, top with the remaining lebkuchen hearts, and press the edges well to seal.

Bake in batches until the cookies just start getting some color, for about 15 minutes. Cool on a cooling rack until no longer soft and fragile, then transfer to the rack to cool completely. Once cooled, store in an air-tight container for up to several weeks.

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18 Responses to “Marzipan-filled Honey Cookies”

  1. They’re so amazingly perfect, as usual…

  2. So pretty! I love the fact that they are filled with marzipan.

    Cheers,

    Rosa

  3. Wow! From the first photo, I couldn’t even tell they were filled because they were so thin and perfect. Beautiful cookies, I’d love to try them sometime and I love the flavor combination.

  4. WOW! These cookies are super pretty!

  5. Beautiful and original.

  6. Oh, my. You’ve sold me on the strength of these images alone: I’m not even a fan of marzipan! But rolled out that thinly, those have got to be delicious. You are really a gifted baker AND photgrapher!

  7. I dont think I have ever worked or even had marzipan. Sounds delicious

  8. These look so beautiful! Stunning!

  9. They look amazing and I believe they taste amazing!I agree with Miriam: perfect – this is the word.

  10. Not only do these sound wonderful, they look wonderful as well. Happy V day to u!

  11. I wish I would of saw this cookie recipe yesterday! Well, I guess these cookies will have to wait till next Valentines Day.

  12. Thanks for making this recipe!

    Marzipan is an ignored ingrediant in modern deserts/baking and I love it!

  13. These cookies sound delicious. I love almonds and I love spices. Will have to try these. Homemade marzipan is the best. I take it one step further and make it completely from scratch using almonds instead of almond paste :)

  14. Hanaa, I find it a bit labor-intensive – to make the marzipan from such scratch :)

  15. Are these cookies difficult to make?
    And also can you buy marzipan from normal grocery stores?

  16. Emily, they are not difficult at all. Yes, marzipan can be found in a well-stocked grocery store, in a baking section. It usually looks like a pate tube. But it’s not always fresh (chick the expiration date before buying) and quite expensive.

  17. Can you get away with not letting the dough rest?

  18. wow this are gorgeous….looks time consuming

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