German Marzipan Cookies (2024)

Hello to all you marzipan lovers out there! These German almond marzipan cookies (Marzipanringe) are so crunchy and full of flavour that they are not be missed. Although known better as a classic Christmas cookie, my family enjoys them all year round. They are super quick to make, and the dough is soft enough to pipe with an icing bag!

I received this recipe from my German baker uncle, Willehad. I have two uncles who are retired bakers. My uncle Heinz passed his Stollen recipe to me and this time it was my other uncle's turn.

History of marzipan in Germany

The German kitchen has a unique love of marzipan. It is a key ingredient in cakes, biscuits and confectionery. An example is the famous Christmas Stollen or Frankfurter Bethmännchen- which are almost pure marzipan. Its been a delicacy since the middle ages. But marzipan does not originate from Germany.

German Marzipan Legend

Because it is such a lovely story, I will briefly tell you the German legend. According to the legend, marzipan was invented in Lübeck in 1407, during a famine. All that was left in the city were almonds and sugar. So, the bakers created “marzipan bread”. A similar story is meant to have taken place in Konigsberg in 1409.

You don’t need long to pick holes in this story. In the middle ages, sugar and almonds were rare, precious commodities. They could have easily been traded for more substantial foods than make marzipan. (source Wikipedia)

The Truth

Today, it is widely accepted that marzipan originated from Persia. The German marzipan manufacturer "Niederegger" writes on their website that the crusaders brought different spices and flavours back to Europe. They were first kept in boxes called "mataban" where the German name for "marzipan" developed.

Try the famous German Marzipan & Marzipan Bread (Affiliate Link)

How do you make marzipan cookies?

Let's start with the ingredients: (Scroll down to the recipe card for all the details)

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• Marzipan (does not have to be from Lübeck but should have at least 50% almond content)
• Butter(softened to room temperature)
• Caster sugar
• Vanilla sugar (buy-in packets or make your own)
• Eggs
• Almond essence
• Flour(I use Germany Type 405, USA pastry flour and UK plain flour)
• Corn Flour / Corn Starch
• Icing sugar /Confectioners Sugar for decoration (optional)
• Melted Dark Chocolate for Decoration (optional)

Difference between German marzipan and UK/US marzipan

In Germany, marzipan has at least 50% almond content. In the UK and US, most major brands have only 22% almond content. You will find the almond percentage of your marzipan in the ingredients.

This will affect the stability of the cookies. Please use marzipan with at least 50% almond content.

Where to find high almond content marzipan in the UK and US?

• UK: Wholefoods High Quality Marzipan or Koro Marzipan Paste (Made in Germany)
• US: Almond Percent 50%, Mandelin Natural Almond Paste, (affiliate links)

Recipe Essentials

Making the dough

1. Mix the marzipan and butter until you achieve a smooth paste. To make sure that the dough does not end up with lumpy marzipan you can warm the marzipan for 30 second in the microwave. This softens it and makes it easier to work with.
2. Only then you add the sugar, vanilla sugar and almond extract (affiliate link) to the paste. One by one. Once combined, you can add the eggs, again one by one.Mix them in with the hand mixer on high speed.
3. Combine the flour and corn flour/starch and then sieve them into the mass. Blend with your mixer at medium speed.

Creating the Marzipan Spritz Cookie Shapes

Spritz cookies look impressive but are easy to make. The advantage of this marzipan cookie dough is that it’s not very hard. (A common complaint about spritz cookie dough). The dough is easy enough to shape using a piping bag (affiliate link).

To create a wreath shape with ridges, use a large piping bag (affiliate link) and a star tip nozzle. The larger the nozzle the deeper the ridges. On my Facebook or Instagram page, you can watch how I piped those rings. It is not difficult. Should you still find it challenging just create an “S” shape instead. This shape is more stable and easier to execute.

Bake the cookies at 180 °C or 356°F for 10-15 min.

To decorate

You can decorate the cookies by sprinkling them with icing sugar. To make chocolate marzipan cookies, heat a dark chocolate cake glaze and dip the cookies into it.

Texture of the Marzipan Biscuit

These marzipan cookies have a firm and crunchy texture. Not like soft American cookies more like marzipan biscuits. (British kind of biscuits)

Storage Instructions

You can start making these marzipan cookies around four weeks before Christmas. They can last a long time.

In Germany, we store them in biscuit tins. Make sure you store them in an airtight container and at room temperature. You can store different kinds of cookies in one cookie tin (affiliate link). If you store different kinds of cookies in one tin, you can separate them with a sheet of baking parchment, so the flavours do not mix.

Can you freeze marzipan cookies

Some Christmas cookies can be frozen, and this recipe is one of them. Place them in portions in plastic bags and seal them airtight. The cookies can be frozen for up to a month, so it is best to write down the date on a label.

You can defrost the cookies at room temperature. It is important to note, that they may lose a bit of their texture and even flavour when being frozen.

You can also defrost the frozen cookies in the oven, but ensure that they are being baked further, as this may result in them getting too hard.

Interested in German Christmas?

• Read my Guide on German Christmas Food.
• Discover all about German Christmas Market Food
• And see all of our Christmas Recipes

More German Christmas Baking Recipes

• Lebkuchenherzen Recipe - German Gingerbread Hearts
• German Butter Cookies
• Vanillekipferl
• Baiser Cookies (Germen Merengue Cookies)
• Kokusmakronen (German Coconut Macaroons)
• Spitzbuben (German Jam Cookies)
• Stollen (German Christmas Cake)

Recipe