Almond Marzipan Cookie Bars – Soft, Nutty Bars Recipe
These Almond Marzipan Cookie Bars are soft, nutty, and decadent treats consisting of a buttery cookie base topped with a rich, homemade marzipan and almond mixture baked to golden perfection. They offer a melt-in-your-mouth texture and a perfect balance of almond flavors, ideal for an elegant yet simple dessert.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes (15 minutes base par-bake + 20-25 minutes topping bake)
- Total Time: 1 hour 10 minutes
- Yield: Makes roughly 16 squares (in a 20 × 20 cm square tin) 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Scale
Base and Cookie Dough
- 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 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 chopped, half mixed into marzipan, half for topping)
Optional
- 1–2 Tbsp milk or cream to brush the base before adding topping
- Icing sugar for dusting
Instructions
- Pre-heat and prepare pan: Preheat your oven to 160 °C (fan) or approximately 180 °C conventional. Line a 20 cm square baking tin with parchment paper, leaving an overhang to easily lift out the bars later.
- Make the base batter: In a mixing bowl, beat the softened butter and 200 g brown sugar together until the mixture becomes light in color and creamy. Add the egg, vanilla extract, and almond extract, and beat until well combined. Fold in the flour and a pinch of salt until you have a soft dough; use a spoon or hands if it becomes too thick. Press the dough evenly into the prepared tin, smoothing it with the back of a spoon or spatula.
- Par-bake the base: Bake the base for about 15 minutes at 160 °C fan until the edges just start to turn golden. Meanwhile, prepare the topping.
- Prepare the marzipan-almond topping: Break the marzipan into small pieces and beat it together with 100 g brown sugar and one egg until the mixture is smooth-ish. Roughly chop the almonds, reserving half to mix into the marzipan mixture and saving the other half to sprinkle on top.
- Layer & bake: Remove the base from the oven. Spread the marzipan-almond topping evenly over the partially baked base. Sprinkle the remaining chopped almonds on top and gently press them in. Return the tin to the oven and bake for another 20 to 25 minutes at the same temperature until the topping is golden and firm to the touch.
- Cool & cut: Allow the bars to cool completely in the tin. Use the parchment overhang to lift the slab out onto a cutting board. Cut into about 16 rustic squares using a sharp knife. Dust with icing sugar if desired before serving.
Notes
- Use high-quality almond paste for best flavor and texture in the marzipan.
- Do not overmix the cookie dough to maintain a tender crumb.
- Allow bars to cool completely before cutting to prevent crumbling.
- Adjust sweetness by reducing brown sugar if you prefer a less sweet marzipan.
- Optional glaze: drizzle with powdered sugar glaze for an elegant finish.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Freeze individually wrapped bars for up to 2 months.
- Reheat by microwaving desired portions briefly if you prefer warm bars.
Keywords: Almond Marzipan Cookie Bars, Marzipan Bars, Almond Dessert Bars, Nutty Cookie Bars, Homemade Marzipan, Soft Cookie Bars, Almond Treats, Holiday Dessert
