Ingredients:

  • 7 oz high-quality marzipan (at least 30% almond content)
  • 0.5 cup powdered sugar, sifted
  • 0.25 cup all-purpose flour
  • 1 large egg white, room temperature
  • 0.25 tsp almond extract
  • 1 pinch fine sea salt
  • 0.5 cup sliced flaked almonds
  • 2 oz dark chocolate (optional for dipping)

Instructions:

  1. Break the marzipan into small chunks into a mixing bowl. Use a fork or electric mixer to rub the powdered sugar into the marzipan until the mixture resembles coarse breadcrumbs.
  2. Add the egg white, almond extract, and salt. Beat on medium speed until a smooth, sticky paste forms. Sift in the flour and mix until just combined.
  3. With slightly dampened hands, scoop approximately 1 tablespoon of dough and roll into a ball or a small log/crescent shape.
  4. Roll each dough piece in the sliced almonds, pressing gently so the flakes adhere to the entire surface.
  5. Place on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10–12 minutes until the almond tips are golden brown but the cookie remains soft.
  6. Let cookies rest on the tray for 5 minutes to set. Once completely cooled on a wire rack, optionally dip the ends into melted dark chocolate.