Stamped Marzipan Layer Cookies

5 from 1 vote

Try this Stamped Marzipan Layer Cookies a fusion of marzipan and shortbread, adorned with intricate designs. Elevate your cookie game with this special treat!

Prep Time40

Cook Time40

Total Time1 20

Course: Baking, Snack

Cuisine: European

Diet: Vegetarian

Servings: cookies

Calories: 78kcal

Ingredients

3.1 oz butter at room temperature
9.8 oz flour plain
2.1 oz sugar caster
1 tbsp milk
1 tsp milk
¼ tsp almond extract
5.6 oz marzipan

Decoration

rubber stamps gel food coloring in a color of your choice

US Customary - Metric

Instructions

Beat the butter, sugar, almond extract and egg together in a bowl, until smooth.
Add the flour and mix until you have a breadcrumb like mixture. Add 1 Tbsp. milk and stir until the dough comes together. Add another teaspoon of milk if needed. Bring the dough together with your hands then wrap in it cling film and chill for 30 minutes.
Once the dough is chilled cut it in half and roll out into 2 even sized rectangles of about 15cm x 20cm. Roll the marzipan into the same sized rectangle. Place the 3 layers on top of each other in the sequence cookie dough – marzipan – cookie dough, then roll out so that the dough is about 1/8 inch thick and the marzipan is sandwiched by the 2 layers of cookie dough. Use a cutter of your choice to cut out biscuits and place on a baking sheet lined with parchment paper. Try and get the biscuits cut out as close together as possible, as this dough cant be balled up and rolled out again due to the layering of dough and marzipan.
Put some gel food coloring onto a plate and spread into a flat layer. Dip your stamp into it and press onto the biscuits in whatever patterns you like. It may help to blot the stamp once on a piece of kitchen roll before stamping onto the biscuit.
Preheat the oven to 356⁰F (180⁰C). Bake the cookies for 11-12 minutes or until just golden brown. Leave to cool on a cooling rack.

Notes

I found that a larger-sized cookie cutter works better for this recipe (I used an approx. 6cm cookie cutter).

*Note on milk. You may only need 1 Tbsp. depending on the environment you are in (i.e.. if it is more humid where you are).

I needed the extra tsp as it is winter and quite dry.

**I bought new rubber stamps to ensure that there was nothing inedible left on the stamps.

If you want to use stamps that have already been used with ink, clean them thoroughly before use.

Nutrition