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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Marzipan Pocket Cookie Recipe

I found this recipe and adapted it from a cookbook that I picked up just this week. It’s official, I have become a cookbook junkie. I love cookbooks that have a photo of every recipe.

Here is what you will need for these delicious cookies:

2 cups flour

1/2 cup of superfine sugar

7 oz. of butter

3 egg yolks (set aside egg whites, see below)

7 oz. almond paste

1/2 cup of powdered sugar

3 egg whites

2   1/2 teaspoons of flour

Raspberry jelly

Combine flour and sugar in food processor…

Then place butter into food processor and mix together until it resembles bread crumbs. Set aside in a bowl.


Separate eggs.


This is easy to do. Just crack the egg and move the egg yolk back and forth between the egg shell halves until the egg white is in one bowl…


…then place the egg yolk in the other bowl.


Place egg yolks into the flour, sugar and butter mix. Mix until it forms a nice cookie dough like this.


The recipe said to half the dough, wrap in saran wrap and refrigerate but since I used cold butter, I didn’t refrigerate.

For the filling:

Place one 7 oz. package of almond paste (the recipe called for marzipan but I think they meant to say almond paste because of the way they prepared it.)


Process almond paste in food processor until finely chopped. Add 1/2 cup of powdered sugar, 1  1/2 tablespoons of the egg whites and the 2  1/2 teaspoons of flour to the almond paste.

Roll out cookie dough onto a floured surface and cut out into about 2 1/2 inch circle shapes. I used a doughnut cutter without the center cut out piece… I figured that I might as well since I haven’t had good luck with the doughnut making yet!


After placing cookies on a baking sheet, brush with remaining egg whites and then top with about 1 tablespoon of the marzipan mix (now it is marzipan since we combined it with the flour & egg whites) and although the recipe did not call for it, I splurged with about a 1/2 a tablespoon of raspberry jelly.

After placing a second cut-out on top of the jelly layer, I pressed down the edges to help hold the fillings inside.

Brush each cookie top with egg yolk as well.

Enter stage right… slivered almonds! The star of the show has finally arrived. Pretty up the top of each cookie with about 5 or so slivered almond pieces.

Bake at 350 degrees for about 15 minutes or until light golden brown.

The smell from the oven was heavenly!

Our guests will love these. We know, because we sampled them too.

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