Ingredients:

  • 8 ounces (225g) blanched almonds, finely ground
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 teaspoon almond extract
  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. Make the Marzipan: Combine ground almonds, sugar, and water in a saucepan. Cook over medium heat, stirring constantly, until a smooth paste forms and pulls away from the sides of the pan. Stir in almond extract. Let cool completely, then knead until smooth.
  2. Prepare the Dough: Cream together softened butter and sugar until light and fluffy. Beat in vanilla extract.
  3. Combine Wet and Dry Ingredients: Gradually add flour and salt to the butter mixture, mixing until just combined. Do not overmix.
  4. Chill the Dough: Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. Shape the Cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut out circles using a cookie cutter (around 2 inches diameter). Place a small amount of marzipan in the centre of each circle. Shape the dough around the marzipan to form a crescent moon.
  6. Bake the Cookies: Place cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden brown around the edges.
  7. Cool and Dust: Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar.