A Classic German Christmas Cookie Filled With Almond Flavor

German Almond Cookies with Marzipan are a beloved holiday treat known for their buttery shortcrust base, soft marzipan center, and crunchy almond topping. These layered cookies are elegant, festive, and full of authentic German flavor. Although they look fancy, they are surprisingly simple to make and perfect for Christmas baking, cookie boxes, or gifting.

🎄 Why You’ll Love These Cookies

Traditional German holiday flavor: Almonds and marzipan are iconic ingredients in German Christmas baking.
Easy to prepare: No cookie cutters needed — a pizza cutter or pastry wheel is enough.
Perfect texture: Soft, buttery crust + smooth marzipan layer + crunchy almond-meringue top.
Beautiful presentation: Their diamond shapes make them look like delicate bakery treats.
Customizable: You can add hints of amaretto, rose water, or vanilla for deeper flavor.

These cookies store well, taste even better the next day, and are ideal for making ahead during the busy holiday season.

📝 Ingredients for German Almond Cookies with Marzipan

(Makes about 25–30 cookies)

For the Shortcrust Pastry

240 g all-purpose flour
60 g cornstarch
200 g unsalted butter, softened
75 g powdered sugar
1 egg
1 teaspoon vanilla bean paste or vanilla extract

For the Marzipan Layer

200 g marzipan
80 g powdered sugar (helps with rolling the marzipan)
Optional: 1 teaspoon amaretto or rose water for extra aroma

For the Crunchy Almond Topping

2 egg whites
3 tablespoons powdered sugar (1 tbsp for whipping, 2 tbsp added after)
100 g slivered almonds

🍪 How to Make German Almond Cookies with Marzipan

1. Prepare the Shortcrust Dough

In a mixing bowl, combine softened butter with powdered sugar and vanilla. Add the egg and mix until creamy. Add flour and cornstarch, then knead gently until you have a smooth dough.
Wrap it in plastic wrap and chill in the refrigerator for about 1 hour. This helps the cookies keep their shape.

2. Prepare the Marzipan Layer

Knead marzipan with powdered sugar until it becomes smooth and less sticky.
Place it between two sheets of plastic wrap and roll it out into a thin rectangle.
Set aside while preparing the base.

3. Roll Out the Dough

Sprinkle flour over your work surface and roll out the chilled shortcrust pastry into a large rectangle, about 3–4 mm thick.

Carefully lay the rolled marzipan sheet over the dough, making sure it covers it evenly from edge to edge.

4. Cut the Cookies

Using a pizza cutter or pastry wheel, cut the layered dough into diamond shapes or squares.
Transfer each piece gently onto a baking tray lined with parchment paper.

5. Prepare the Almond Topping

In a bowl, whisk the egg whites with 1 tablespoon powdered sugar until frothy (you don’t need firm peaks).
Gently fold in the remaining powdered sugar.

Brush this mixture lightly over the top of each cookie, then sprinkle slivered almonds generously on top.

6. Bake

Preheat your oven to 180°C (355°F).
Bake the cookies for 12–15 minutes, or until the edges turn a light golden color and the almonds become lightly toasted.

🎁 Tips for Success

For clean cuts: Chill the dough and marzipan layers for a few minutes before cutting.
Storage: Keep cookies in a metal tin or airtight container. They stay soft and tasty for more than a week.
Flavor boost: Add a splash of amaretto to the marzipan for an authentic German holiday aroma.
Uniform shape: Use a ruler when cutting the diamonds to make them evenly sized for gifting.

🎅 A Beloved German Holiday Tradition

These cookies are part of Germany’s rich Christmas baking culture. Each region has its own take on almond and marzipan treats, but this version is especially loved because it combines three textures in one cookie. Families often bake them for Advent, Christmas markets, and holiday cookie assortments.