Dessert

Almond Marzipan Cookie Bars – Soft, Nutty Bars Recipe

Byluca Carter November 17, 2025November 17, 2025

Introduction

Craving a treat that’s both soft and nutty? These Almond Marzipan Cookie Bars deliver the perfect combination of a buttery cookie base topped with a decadent layer of homemade marzipan, baked to golden perfection. This simple yet elegant dessert is sure to impress and satisfy your almond cravings.

The image shows a square dessert bar with three distinct layers placed on a white marbled surface. The bottom layer is a crumbly, light brown base that looks slightly grainy and textured. The middle layer is a thick, smooth, creamy white filling that is firm and even. The top layer is a golden brown crumble mixed with whole nuts, some light tan and others darker, with a rough crunchy texture and dusted with a light coating of white powdered sugar. There are a few loose nuts and some powdered sugar scattered around the dessert bar on the surface. 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: Pre-heat your oven to 160 °C (fan) or 180 °C conventional. Line a 20 cm square tin with parchment paper, leaving a little overhang for easy removal.
Step 2: In a bowl, beat the softened butter and 200 g brown sugar until creamy and lighter in color.

Step 3: Add the egg, vanilla extract, and almond extract; 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 is thick.
Step 5: Press the dough evenly into the prepared tin, smoothing with the back of a spoon or spatula.

Step 6: Bake the base for about 15 minutes until the edges start to turn golden.
Step 7: While the base bakes, break the marzipan into small pieces and beat with 100 g brown sugar and the egg until smooth-ish.
Step 8: Chop the almonds, reserving half to mix into the marzipan mixture and half to sprinkle on top.

Step 9: Remove the baked base from the oven. Spread the marzipan topping evenly over it, then sprinkle the remaining almonds on top, pressing gently.
Step 10: Return to the oven and bake for another 20–25 minutes until the topping is golden and firm to the touch.
Step 11: Allow the bars to cool completely in the pan. Lift out using the parchment overhang and cut into about 16 squares.

Step 12: Dust with icing sugar if desired before serving.

Tips & Variations

Use high-quality almond paste for the best flavor and texture in your marzipan.
Don’t overmix the cookie dough to keep the base tender and soft.

Let the bars cool completely before cutting to prevent crumbling.
For a less sweet marzipan, reduce the amount of brown sugar in the topping.
Add a drizzle of powdered sugar glaze on cooled bars for extra elegance.

Try substituting almonds with other nuts like pistachios or walnuts for different flavors.

Storage

Store the cooled bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap individual bars tightly and freeze for up to 2 months. Reheat gently in the microwave if you prefer them warm, though they’re delicious served cold.