Friday, February 13, 2015

Königsberger Marzipan German Cookies for Valentine's Day

These German cookies are usually made around Christmas time but I think they are perfect for Valentine's Day as well. I love a flexible cookie!

In German, the name of this traditional cookie is Königsberger Marzipan. Although the cookies themselves contain no marzipan they are made mostly from blanched almond flour and powdered sugar, two major ingredients used when making marzipan.  
I used strips of candied Angelica and halved candied cherries to garnish the cookies. Candied Angelica is made from stalks of the Angelica plant. Angelica can be very difficult to find in most run of the mill grocery stores. You may be able to find it in a gourmet or food specialty store. I bought mine online. As a substitute, you can use spearmint leaves or any green colored candies.

This cookie recipe is also gluten free and contains no butter. There are very few ingredients and the dough comes together quickly. The downside is the times it takes to chill the dough.
This recipe contains a raw egg white so if you are squeamish about consuming raw eggs, perhaps this recipe is not for you. 

For all you peeps out there who celebrate Valentine's Day, I wish you all a lovely one this weekend. For all of you annoyed by this holiday, save this recipe for Christmas.

Königsberger Marzipan German Cookies 

for Valentine's Day
Prep Time: 
Chill Time: 4 hours 

Cook Time: 8 minutes 
Yield: 18 cookies 


For the Cookies:
  • 3 cups finely ground blanched almonds or blanched almond flour 
  • Scant 2 cups powdered sugar
  • 1 teaspoon pure almond extract
  • 4 tablespoons orange juice 
  • 1 egg white

For the Icing:
  • 1 cup powdered sugar
  • 1+1/2 tablespoons orange juice

For the Decoration:
  • Candied cherries, cut in half 
  • Angelica, cut into small strips 

  • Make the cookies:
  • In a large mixing bowl, whisk together the almond meal (almond flour) and powdered sugar. 
  • In a small bowl whisk together the pure almond extract and orange juice. 
  • Pour the almond extract orange juice mixture over the dry ingredients and use a wooden spoon to stir in the liquid until the mixture becomes crumbly and everything is combined. 
  • Use your hands to knead the mixture together to blend it more thoroughly. 
  • Shape the dough into a large, flat rectangle. Wrap in plastic foil and chill for at least 4 hours. The dough will seem very crumbly but it will come together in the end. 
  • Once the dough has properly chilled, remove it from the refrigerator. Divide dough in half. 
  • Roll it out to a thickness of 1/8" on a work surface heavily dusted with confectioners sugar. 
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. 
  • Cut out two hearts using a 3+1/2 inch heart shaped cookie cutter. 
  • Cut the center out of one of the two hearts using a 2 inch heart shaped cookie cutter. 
  • Place the whole heart on a baking sheets lined with parchment paper. Top with the rim part of the second heart cookie. return the smaller heart to the dough mass to reuse. 
  • Working around the outside of the unbaked cookie, press the edges together with the prongs of a fork. Repeat this process until you have used up all of the cookie dough. 
  • Bake the cookies for 8 minutes until lightly browned. Start checking them after 5 minutes as they finish rather quickly. 
  • Remove the heart cookies from the oven, transfer to a wire rack and brush with egg white while they are still warm. 
  • Note: If the centers of the cookies have puffed up, use the back of a teaspoon to gently push the dough down so the center of the cookies rest below the frame. 
  • Let cool completely. 

Make the icing: 
  • In a small bowl whisk together the powdered sugar and orange juice until smooth.
  • You want a texture that is more on the thick side.
  • If the icing is too thin, add more powdered sugar. If it is too thick, add more orange juice. 

Assemble the cookies:
  • Carefully pour the icing into the center of the heart cookies. Stay within the heart-shaped well. Use a small brush or spatula to evenly spread the icing out to the the edges. 
  • Place half a candied cherry in the center of the icing. Garnish with 2 or 3 of the Angelica strips. 
  • Note: Make sure you pre-cut the decorations. The icing will harden fast and you will crack it if you wait too long to place the candied fruit. 
  • Transfer the finished cookies to a platter and serve. 


  1. These look adorably delicious, and would cheer up anyone's Valentines Day. Thanks for sharing...

  2. These are so pretty, and look delectable! They would be a big hit in my house!


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