Marzipan (Almond Cookies)

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Recipe from Chef Gabriele Riva




Peeled Whole Almonds (unroasted)
Granulated Sugar
Acacia Honey
Liquid Egg Whites
Orange Blossom Water
Organic Whole Pine Nuts (unroasted)
Fine Sea Salt

6-1/2 cups
1-1/2 cups
8 units
1 tsp


  1. Soak whole almonds in cold water for at least 1 hour. This step enables the almonds to be finely ground without releasing any oil.
  2. Strain the almonds from the water and dry them. Mix them with the rest of the ingredients (liquid egg whites will be added later) Put mixture in freezer for a bit so when you make a fine flour with the food processor, they won't release any oil due to the heat generated from the machine blades.
  3. When it is all incorporated and like a thick paste, add the liquid egg whites slowly to make it softer.
  4. With a pastry bag, attach a star nozzle tip. Fill pastry bag 1/2 full to properly pipe mixture.
  5. Pipe a folding pattern onto a SilPain® mat.
  6. Place one pinenut on top of each almond cookie. Do not push too far into the almond paste.
  7. Allow to dry out for a few hours. This helps the almond paste retain its shape while baking.
  8. Bake at 500 F for 2-3 minutes, rotate the baking tray for uniform bake. Pay attention not to bake them too dark.

    A food processor will be needed for this preparation to create a smooth texture that can be easily piped through a pastry bag.

    A neutral glaze can be brushed on baked almond cookies immediately after being removed from oven.

Marzipan (Almond Cookies)

Marzipan (Almond Cookies)

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Food Processor
  • Strainer
  • Pastry bag, star shaped tip (medium)
  • Measuring cups
  • Measuring spoons
  • Wire rack for cooling the baking tray
  • Pastry brush for optional glaze

challenging difficulty level

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