Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 6 ounces high-quality marzipan
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened (for filling)
  • 1-2 teaspoons heavy cream or milk (optional, for filling)
  • 1 egg white, lightly whisked (for brushing)
  • Slivered almonds (optional, for topping)

Instructions:

  1. Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
  2. Beat in the egg yolks one at a time, ensuring each is incorporated before adding the next. Stir in vanilla and almond extracts.
  3. Gradually add the flour and salt mixture to the wet ingredients, mixing on low speed just until a cohesive dough forms. Do not overmix.
  4. Divide the dough in half, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes.
  5. For the filling: Combine the marzipan, sifted powdered sugar, and 2 tablespoons of softened butter. Mash and combine until a smooth, thick paste forms. Add cream only if needed for spreadability.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out one portion of the chilled dough to about 1/4-inch thickness on a lightly floured surface. Cut out rounds using a 1.5-inch cookie cutter.
  8. Place rounds on prepared sheets. Lightly brush the tops with whisked egg white and optionally press slivered almonds onto the centre.
  9. Bake for 10-12 minutes until the edges are just barely light golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, spread a modest teaspoon of the marzipan filling onto the flat side of one cookie base. Top with a second cookie and gently press to adhere.