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Marzipan shortbread biscuits served on a plate
Buttery shortbread rounds topped with marzipan discs and dark chocolate drizzle

Marzipan shortbread biscuits

Author: Flavelo
Recipes Cakes and Desserts
This biscuit combines the elegance of 'shortbread' style crumbly doughs with the almond sweetness of marzipan. The secret to the dough is the high fat content and low moisture, which prevents a tough gluten network from forming during baking, keeping it delicately crumbly. The perfect accompaniment to afternoon tea or coffee.
🕒 Prep Time 45 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 15 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Cling film for chilling
  • Rolling pin
  • Biscuit cutters
  • Baking paper and tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Sift the flour and icing sugar into a bowl, add the salt. Throw in the cold butter cubes and rub together quickly with your fingertips until it resembles damp sand.

Tip: Small pieces of cold butter turn to steam during baking and leave tiny pockets, creating a flaky-crumbly structure.
2 ✓

Add the egg yolk and vanilla, then knead quickly just until the dough comes together into a ball. Wrap in cling film and refrigerate for 30 minutes.

Tip: During resting the butter firms up again, and the flour particles absorb moisture evenly (hydration).
3 ✓

Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to approx. 3-4 mm thickness, and cut out rounds.

Tip: Work quickly so the butter doesn't melt in the dough from the warmth of your hands.
4 ✓

Roll out the marzipan thinly too, and cut slightly smaller circles. Place a marzipan disc in the centre of each dough round and press down gently.

Tip: Use icing sugar instead of flour when rolling the marzipan so it doesn't stick.
5 ✓

Bake the biscuits on a tray lined with baking paper for 10-12 minutes. They are ready when the edges just start to turn pale golden, but the tops are still pale.

Tip: They may seem soft when taken out, but will harden as they cool (crystal structure alignment).
6 ✓

Melt the chocolate over steam or in the microwave, and drizzle thin lines over the cooled biscuits. Allow to set completely before serving.

Tip: Do not overheat the chocolate, or it may seize and lose its shine.

Recipe FAQ

Why did the dough turn out hard?
You probably over-kneaded it. If you knead the flour mixture for too long, the gluten strands strengthen, making the dough tough and elastic instead of crumbly.
Can I substitute the marzipan?
This recipe is built on marzipan, but you could try bake-stable hazelnut spread or thick jam.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold, cubed)
  • 100 g Icing sugar
  • 1 Egg yolk
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 150 g Marzipan
  • 50 g Dark chocolate (min. 60%)
  • 20 g Flour (for rolling)