German Poppy Seed Marzipan Cookies with Jam Filling: A Delicate Delight
Delve into the world of German baking with these exquisite Poppy Seed Marzipan Cookies, featuring a jam-filled center that balances sweet and savory notes beautifully. This recipe pairs the nutty flavor of poppy seeds with the sweet, almond-infused marzipan and a dollop of your favorite jam, creating a sophisticated treat perfect for tea time or special occasions.
Ingredients
- For the Poppy Seed Shortbread Base:
- 150 g marzipan
- 350 g softened butter, divided
- 155 g powdered sugar, divided
- 1 pinch salt, divided
- 12 drops almond essence, divided (adjust based on brand strength)
- 2 eggs, divided
- 500 g flour, divided
- 50 g cornstarch
- 150 g finely ground poppy seeds, divided
- 1 tsp vanilla extract
- 1-2 tbsp milk
- 3 tbsp rum (optional), divided
- 200 g jam (your favorite flavor)
Directions
- Prepare the Poppy Seed Shortbread Base:
- Grate the marzipan finely.
- In a stand mixer, cream together 150 g of butter with 50 g of grated marzipan. Gradually add 75 g of powdered sugar, a pinch of salt, and half the almond essence. Whip for 2 minutes until light and fluffy.
- Combine 200 g of flour, 50 g of cornstarch, and 50 g of ground poppy seeds.
- Beat one egg into the butter mixture, then gradually mix in the dry ingredients until a cohesive dough forms.
- Shape the dough into a disk on cling film, wrap tightly, and refrigerate for 2 hours to firm up.
- For the Piped Upper Part:
- Preheat the oven to 190°C (375°F) and line cookie sheets with parchment paper.
- In a clean mixing bowl, beat the remaining butter with the remaining marzipan. Add 80 g of powdered sugar, a pinch of salt, the rest of the almond essence, and vanilla extract. Beat in the second egg.
- Mix the remaining flour and ground poppy seeds, then add to the batter along with 1-2 tablespoons of milk and 1 tablespoon of rum. Beat until the mixture is smooth.
- Transfer the batter to a piping bag fitted with a star nozzle. Pipe circles onto the prepared parchment paper.
- Freeze each tray for 8 minutes, then bake for 10 minutes at 190°C. The cookies should not brown much.
- Assembly:
- Roll out the chilled shortbread dough and cut rounds using a cookie cutter that matches the size of the piped cookies.
- Bake the shortbread rounds on lined trays at 175°C (350°F) for 8 minutes.
- Allow all components to cool completely.
- Whisk the jam with the remaining rum (optional) and spread about 1/2 teaspoon on each shortbread base.
- Top each base with a piped cookie, pressing gently to adhere.
Key Details
- Prep Time: 30 minutes
- Cooking Time: 18 minutes
- Total Time: 48 minutes, plus chilling
- Calories: 180 kcal per cookie
- Servings: Makes about 24 cookies
These German Poppy Seed Marzipan Cookies with Jam Filling are not only a joy to make but also a delight to serve. The combination of textures from the soft jam to the crisp cookie layers and the subtle hints of rum make these cookies a sophisticated treat for any occasion. Enjoy crafting these beautiful cookies and watch them disappear quickly at your next gathering!
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German Poppy Seed Marzipan Cookies with Jam Filling
- Total Time: 48 minutes plus chilling
- Yield: 24 1x
Description
Delve into the delightful world of German Poppy Seed Marzipan Cookies with Jam Filling, where every bite transports you to a holiday market in the heart of Germany. These cookies blend the sweet, nutty flavor of marzipan with the earthy tones of poppy seeds, complemented by a heart of sweet jam. Perfect for festive gatherings, these cookies offer a taste of tradition with a twist of modern culinary artistry.
Ingredients
150 g marzipan
350 g softened butter
155 g powdered sugar
1 pinch salt
12 drops almond essence (adjust based on brand strength)
2 eggs
500 g flour
50 g cornstarch
150 g finely ground poppy seeds
1 tsp vanilla extract
1–2 tbsp milk
3 tbsp rum (optional)
200 g jam (your favorite flavor)
Instructions
For the Poppy Seed Shortbread Base:
Grate the marzipan. In a stand mixer, beat 150 g butter and 50 g marzipan until smooth, gradually add 75 g powdered sugar, salt, and half the almond essence. Whip for an additional 2 minutes.
Combine 200 g flour, 50 g cornstarch, and 50 g ground poppy seeds. Beat an egg into the butter mixture, then add the dry ingredients and mix until combined.
Transfer the dough onto cling film, shape into a disk, and refrigerate for 2 hours.
For the Piped Upper Part:
4. Preheat oven to 190°C (375°F). Line cookie sheets with parchment paper.
5. Beat remaining butter with leftover marzipan. Add 80 g powdered sugar, a pinch of salt, remaining almond essence, and vanilla. Beat in the second egg.
6. Mix remaining flour and ground poppy seeds, add to the batter with milk and 1 tbsp rum. Beat until smooth.
7. Transfer the batter to a piping bag with a star nozzle and pipe circles onto prepared parchment paper.
8. Freeze each tray for 8 minutes before baking for 10 minutes at 190°C. They should not brown much.
9. Roll out chilled shortbread dough, cut rounds using the same cookie cutter, and bake on lined trays at 175°C (350°F) for 8 minutes.
10. Let cookies cool. Whisk jam with remaining rum and spread about 1/2 tsp on each shortbread base. Top with a piped cookie and press gently to adhere.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 180