Name: Almond Marzipan Cookie Bars Recipe
Prep time: 30 min
Cook time: PT-491238H37M44S
Total time: 1 h 15 min
Cuisine: European
Ingredients: 225 g (≈1 cup) unsalted butter, softened; 200 g soft brown sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp almond extract; 250 g (≈2 cups) all-purpose/plain flour; A pinch of salt; 250 g marzipan (about half a typical 500 g block); 100 g soft brown sugar; 1 large egg; 125 g whole or chopped almonds (roughly); 1-2 Tbsp milk or cream (to brush the base before adding topping); Icing sugar (for dusting)

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Introduction

These Almond Marzipan Cookie Bars are a rich and nutty treat perfect for almond lovers. With a tender buttery base and a creamy marzipan topping studded with almonds, they make a delightful dessert or snack. You’ll love how easy they are to prepare, needing just about 30 minutes of hands-on time.

The image shows a close-up of a square dessert bar with three clear layers. The bottom layer is a thick, crumbly brown base with small dark spots, resembling a cake or cookie crust. The middle layer is thick, smooth, and creamy white, forming a solid block that contrasts with the textured layers above and below. The top layer is a chunky, golden-brown crumble mixed with nuts, sprinkled lightly with white powdered sugar. The dessert rests on a surface with a white marbled texture, and some whole almonds are scattered nearby, adding to the visual detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

225 g (≈1 cup) unsalted butter, softened
200 g soft brown sugar
1 large egg
1 tsp vanilla extract
1 tsp almond extract
250 g (≈2 cups) all-purpose/plain flour
A pinch of salt
250 g marzipan (about half a typical 500 g block)
100 g soft brown sugar (for marzipan topping)
1 large egg (for marzipan topping)
125 g whole or chopped almonds (roughly)
(Optional) 1-2 Tbsp milk or cream to brush the base before adding topping
(Optional) Icing sugar for dusting

Instructions

Step 1: Preheat your oven to 160 °C (fan) or about 180 °C conventional. Line a 20 cm square baking tin with parchment paper, leaving some overhang to lift the bars out easily.
Step 2: In a bowl, beat the softened butter and 200 g brown sugar until creamy and lighter in colour.
Step 3: Add 1 egg, vanilla extract, and almond extract to the butter mixture; beat until well combined.
Step 4: Fold in the flour and salt until a soft dough forms. Use a spoon or your hands if the dough becomes thick.
Step 5: Press or spread the dough evenly into the prepared tin, smoothing the surface with the back of a spoon or spatula.
Step 6: Bake the base for about 15 minutes until the edges just turn golden.
Step 7: While the base bakes, break the marzipan into small pieces in a clean bowl. Beat together with 100 g brown sugar and 1 egg until the mixture is smooth-ish.
Step 8: Chop or roughly break the almonds. Reserve half to mix into the marzipan topping and the other half to sprinkle on top.
Step 9: Remove the base from the oven. If desired, brush with 1-2 tablespoons of milk or cream before adding the topping.
Step 10: Spread the marzipan-almond mixture evenly over the partially baked base. Sprinkle the remaining almonds on top and gently press them in.
Step 11: Return the tin to the oven and bake for another 20–25 minutes until the topping is golden and firm to the touch.
Step 12: Let the bars cool completely in the pan. Lift the slab out using the parchment overhang and cut into roughly 16 rustic squares with a sharp knife.
Step 13: If you like, dust with icing sugar before serving.

Tips & Variations

For extra richness, brush the base with milk or cream before spreading the marzipan topping.
You can use either whole or roughly chopped almonds depending on your preferred texture.
Dusting with icing sugar adds a nice finishing touch and a bit of sweetness balance.
Use fresh marzipan for the best flavor; avoid marzipan with added fillers.

Storage

Store the almond marzipan cookie bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend freshness for up to a week; allow them to come to room temperature before serving. For longer storage, freeze the bars wrapped tightly in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

How to Serve

Nine square cookie bars are arranged in a 3 by 3 grid on white parchment paper atop a white marbled surface. Each bar has a golden-brown base with visible chocolate chips, almond slices, and shredded coconut scattered evenly across the top, adding texture and contrast with dark brown, light beige, and white colors. Behind the bars, two small clear glass milk bottles with black and white striped paper straws stand side by side. Nearby, whole almonds and a white dish with chocolate chips are placed casually around the arrangement, adding to the cozy and inviting feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of whole almonds?

Yes, almond meal can be used, but it will create a different texture, making the topping less crunchy and more smooth. For the best crunch, use chopped or whole almonds.

Is it possible to make these bars gluten-free?

To make these bars gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep other ingredients the same. The texture may vary slightly, but they should still be delicious.