Ingredients

150 g marzipan (2/3 cups)

350 g softened butter (1 1/2 cups)

155 g powdered sugar (1 1/4 cups)

1 pinch salt

12 drops almond essence (adjust to taste)

2 eggs

500 g flour (4 cups)

50 g cornstarch (4 tablespoons)

150 g finely ground poppy seeds (1 cup)

1 teaspoon vanilla extract

1-2 tablespoons milk

3 tablespoons rum (optional)

200 g jam (1 jar, your favorite flavor)

Instructions

Step 1: Choose a round cookie cutter for the shortbread base. Place it on a large piece of parchment paper and trace small circles as a guide for piping the upper cookie part, which should match the shortbread size.

Step 2: For the poppy seed shortbread base: Grate the marzipan. Beat 150 g butter and 50 g grated marzipan in a stand mixer for about 3 minutes, gradually adding 75 g powdered sugar, salt, and half of the almond essence. Continue whipping for 2 more minutes.

Step 3: Mix 200 g flour with cornstarch and 50 g ground poppy seeds. Add one egg to the butter mixture and beat to combine. Then add the flour-poppy seed mixture and mix until smooth.

Step 4: Transfer the dough onto cling film, cover with another layer, and shape into a disk. Chill in the refrigerator for about 2 hours. This dough can be made up to 2 days in advance.

Step 5: Preheat the oven to 190°C (375°F) and line cookie sheets with parchment paper for the piped upper part.

Step 6: Beat 200 g softened butter with the remaining marzipan. Add 80 g powdered sugar, a pinch of salt, the remaining almond essence, and vanilla extract. Beat in one egg.

Step 7: Mix 300 g flour with 100 g ground poppy seeds and add to the batter along with milk and 1 tablespoon rum. Beat until a smooth paste forms.

Step 8: Fill a piping bag fitted with a star nozzle and pipe circles onto the prepared parchment paper following the traced guides. Secure the parchment paper to the baking tray by “gluing” its corners with small amounts of dough.

Step 9: Freeze each tray with piped dough for about 8 minutes before baking. Bake for 10 minutes until barely browned. Freeze trays as you prepare more to help maintain shape.

Step 10: Reduce oven temperature to 175°C (350°F). Roll out the chilled shortbread dough to about 3 mm thickness and cut rounds using the cookie cutter.

Step 11: Place shortbread rounds on lined trays and bake for 8 minutes, avoiding browning.

Step 12: Allow all cookies to cool. Whisk jam with rum.

Step 13: Spread about 1/2 teaspoon jam on each shortbread base, then top with a piped cookie and gently press together to sandwich.

Step 14: Store cookies in a cool place in a cookie tin.

Tips & Variations

Ensure butter and eggs are at room temperature for better mixing.

Adjust almond essence carefully to complement but not overpower the marzipan flavor.

Freezing piped cookie trays before baking helps keep the detailed shape intact.

The cookies improve in flavor and texture after 1 to 2 weeks, as the jam softens them pleasantly.

FAQs

Can I make the dough ahead of time?

Yes, the poppy seed shortbread dough can be prepared and refrigerated for up to two days before baking.

What kind of jam works best?

Choose your favorite jam—traditionally, spiked cherry or raspberry jams complement these cookies beautifully, but any fruit jam you enjoy will work well.