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Recipe of: © Monsieur Cuisine

Christmas marzipan cookies

MC plus
35 pieces
Ready in: 1:30 h
Preparation time: 30 min.
Created on: 05.10.2021
Last changes: 08.11.2021
  • 150 g sugar
  • 300 g shelled, blanched almonds
  • 3 chilled egg whites (medium)
  • 1 pinch of salt
  • 150 g chilled marzipan paste
  • ¼ little bottle of rum flavouring


  • flour for your hands
  • almond flour, as desired


Per piece:

  • calorific value
    381 kj / 91 kcal
  • protein: 3 g
  • carbohydrates: 6 g
  • fat: 6 g
Preparation time
30 min.
Ready in
1:30 h
  1. Using a knife, cut 100 g of the shelled almonds in half lengthways.
  2. Pour the sugar into the blender jug and, with the measuring beaker in place, blitz for 10 seconds/speed setting 8. If necessary, use the spatula to scrape the sugar down the inside of the blender jug, and repeat the process. Decant the icing sugar.
  3. Put 200 g of shelled almonds into the blender jug and, with the measuring beaker in place, blitz for 12 seconds/speed setting 9. Then decant and rinse out the blender jug thoroughly.
  4. Insert the mixer attachment into the blender jug and sieve the icing sugar into the blender jug. Add 2 chilled egg whites and, with the measuring beaker in place, stir for 4 minutes/speed setting 4. Halfway through this process, add 1 pinch of salt through the lid opening. Remove the mixer attachment.
  5. Finely grate the chilled marzipan paste using a grater, and add this together with the chopped almonds and the rum flavouring to the egg white and sugar mixture. With the measuring beaker in place, stir for 25 seconds/speed setting 3.
  6. Decant the dough, and, with lightly floured hands, shape it into a ball, cover with cling film and refrigerate for 30 minutes.
  7. Pre-heat the oven to 180 °C. Line 2 baking sheets with greaseproof paper. Remove the dough from the refrigerator and knead in a little more almond flour if it is still too soft. Take small pieces from the ball of dough and shape them into slightly oval shaped balls the size of a cherry. Beat the remaining egg white with a fork. Brush the balls of dough with a little egg white and press 3 almond halves into each ball. Place the cookies on the baking sheets, and bake each sheet of cookies one after the other for 15 minutes.
  8. Allow the cookies to cool on a cake rack.



The cookies will keep for 3 weeks in tin stored in a cool, dark place.

If not serving to children, the rum flavouring can be replaced with 4 cl of rum.

Use pecan halves instead of almond halves.




Bon appétit with Monsieur Cuisine