Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
- In another bowl, combine the granulated sugar, brown sugar, cream cheese, melted butter, and vegetable oil. Using an electric mixer, beat on medium speed until the mixture is smooth and well blended.
- Add the egg, vanilla extract, and almond extract to the sugar mixture. Beat until fully combined.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- In a separate bowl, mix the almond paste, light corn syrup, powdered sugar, and orange blossom water (if using) until smooth and pliable. This will be your delicious filling.
- Using a cookie scoop, take a portion of the dough and flatten it in your palm. Place a small ball of the marzipan filling in the center and carefully wrap the dough around the filling, sealing it well. Roll it into a ball and place it on the prepared baking sheet.
- Sprinkle the tops of the cookie balls with the crushed sliced almonds for extra texture and crunch.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for a chewy cookie.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Once cooled, dust with additional powdered sugar if desired.
Notes
- Freeze the dough balls before baking for easy preparation.
- Chill the marzipan filling if it's too sticky to handle.
- Store cookies in an airtight container for up to a week.