Print

Almond Marzipan Cookie Bars Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

These Almond Marzipan Cookie Bars feature a tender and buttery cookie base topped with a creamy, nutty marzipan and almond layer. With a delightful balance of sweetness and texture, they are perfect for a rich dessert or special treat, easy to prepare and bake within an hour.

Ingredients

Scale

Base Batter

  • 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

Marzipan Almond Topping

  • 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)

Optional

  • 1–2 Tbsp milk or cream (to brush the base before adding topping)
  • Icing sugar (for dusting)

Instructions

  1. Pre-heat and prepare pan: Pre-heat your oven to 160 °C (fan) / ~180 °C conventional. Line a 20 cm square tin with parchment paper, leaving an overhang to easily lift out the bars later.
  2. Make the base batter: In a bowl, beat the softened butter and 200 g brown sugar until the mixture is lighter in color and creamy. Add the egg, vanilla extract, and almond extract, then beat until well combined. Fold in the flour and salt until a soft dough forms, using a spoon or hands if needed. Press and spread the dough evenly into the prepared tin, smoothing the surface with the back of a spoon or spatula.
  3. Par-bake the base: Bake the base for about 15 minutes at 160 °C fan until the edges just start to turn golden.
  4. Prepare the marzipan-almond topping: While the base is baking, break up the marzipan into small pieces and beat together with 100 g brown sugar and the egg until smooth-ish. Chop or roughly break the almonds; reserve half for mixing into the marzipan mixture and the rest to sprinkle on top.
  5. Layer and bake: Remove the base from the oven after 15 minutes. Evenly spread the marzipan-almond topping over the base. Sprinkle the remaining almonds on top and gently press them into the topping. Return the tin to the oven and bake for another 20–25 minutes until the topping is golden and firm to touch.
  6. Cool and cut: Let the bars cool completely in the pan. Using the parchment overhang, lift the slab onto a cutting board. Cut into approximately 16 rustic squares using a sharp knife. Dust with icing sugar if desired before serving.

Notes

  • Ensure the butter is softened to room temperature for easier mixing.
  • Use parchment paper with overhang to make lifting the bars out effortless.
  • Chop almonds roughly for texture contrast—some mixed into the topping and some sprinkled on top.
  • If the dough feels too thick to spread, use your hands for easier pressing.
  • Allow bars to cool completely before cutting to prevent crumbling.
  • Optional brushing of the base with milk or cream before adding topping can enhance moistness.
  • Dust with icing sugar for presentation and added sweetness if preferred.

Keywords: Almond cookie bars, marzipan dessert, nutty cookie bars, marzipan topping, baked almond treats

Find it online: https://recipeswithmia.com/almond-marzipan-cookie-bars-recipe/