Name: Marzipan Almond Cookies
Yield: Yield: 105 cookies, 2¾ inches (7 cm) each
Ingredients: 1 teaspoon (5 ml) vanilla extract; 7 ounces (200 g) finely ground blanched almonds (almond meal); 9 ounces (255 g) whole natural almonds (skin on); 1½ teaspoons (6 g) baking powder; 14 ounces (400 g) unsalted butter, at room temperature; 14 ounces (400 g) granulated sugar; 6 ounces (170 g) cake flour; 2 eggs; 8 ounces (225 g) bread flour

Preparation info

Yield:
105
cookies, 2¾ inches each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

If you are not able to purchase finely ground blanched almonds (also known as almond meal), place 7 ounces (200 g) of the blanched almonds from the recipe in a food processor along with a handful of sugar (removed from the recipe as well) and process to a very fine consistency. The sugar i