Chocolate-Dipped Marzipan Cookies

Every year, I eagerly anticipate the local drugstores and supermarkets getting their first holiday candy shipment.

I’m not waiting for the chocolate oranges, the candy canes, or the liqueur-infused treats — I’m waiting for the marzipan dipped in dark chocolate.

For those of you who haven’t had the glory of marzipan, let me tell you a bit about it: marzipan is a firm paste made from finely ground almonds and lots of sugar!

It’s sweet, moist, and the intense almond flavour tastes a bit like candied cherries.

Marzipan has a long history and many uses, but I like mine straight up with a touch of dark chocolate — that cocoa bitterness and almond sweetness create an unbeatable yin-yang of deliciousness!

These cookies are light, crumbly, and just slightly sweet. They’re good without being dipped in chocolate, but infinitely better when they are.

Try to use the highest quality almond meal you can find (or make your own by grinding your own blanched almonds), since it’s the almond meal is responsible for most of the texture and flavour of these cookies!

Chocolate-Dipped Marzipan Cookies

*original recipe by Christine


  • 1/2 cup (1 stick) & 2 tablespoons butter, softened
  • 1/2 cup icing sugar
  • 1/4 teaspoon vanilla extract
  • 1 & 3/4 teaspoons almond extract
  • 1 large egg
  • 3/4 cup almond meal
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup dark chocolate, for dipping


Preheat the oven to 350°F (or 175°C). Line a baking sheet with parchment paper.

In a large bowl, cream the butter and icing sugar together. Beat in the egg and extracts — this might take a bit of time and effort, but you can do it!

In a separate bowl, sift together the almond meal, flour, cornstarch, and salt.

Gently fold into the wet ingredients, taking care to not over-mix.

At this point, the batter should be sticky, but not so much so that it sticks to your hands. If necessary, flour your hands before pinching off pieces of dough and rolling them into 1.5 inch (3 cm) diameter balls.

Place the balls on the prepared cookie sheet, about 2 inches (4 cm) apart, and flatten slightly with the palm of your hand.

Bake for 10 ~ 12 minutes, or until the bottom edges of the cookies start to brown.

Remove from the oven and cool completely before dipping in chocolate melted over a doubled boiler.

Place the chocolate-dipped cookies in the refrigerator for about 30 minutes to completely harden the chocolate, then store the cookies in layers separated by wax paper or tin foil in an airtight container if keeping until later. Makes about 18 cookies!

I made these treats especially for a friend who is moving back home to Pittsburgh. She loves marzipan as much as I do, so I hope she likes these cookies.

It’s sad to see her go, but I definitely wish her the best of luck, and hope she can eventually follow her dream of going to grad school in New York city one day!

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2 thoughts on “Chocolate-Dipped Marzipan Cookies

  1. Mmm. Sweet almond-paste and dark cocoa is the perfect combination. What a delightful treat to go with a hot buttered rum or brandy.

  2. I hope you do a syllabub recipe too!

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