10 Marzipan Cookies We Love
The subtle almond flavor of both marzipan and almond paste works well in everything from thumbprints to tassies.
This is one of the first holiday cookies I made when I found out I could no longer eat gluten. In those eight years, six of my family members and friends have also had to give up gluten, so these delicious Italian cookies have now become a treasured holiday tradition for all of us. By the way, no one will know they're gluten free unless you tell them! The cookies last for weeks if stored in a dry place. —Suzanne Banfield, Basking Ridge, New Jersey
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
With a hint of almond, these chewy treats are similar to those sold in Italian bakeries. My husband and children are always excited when I include these in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Make holiday magic! These extra-special ornaments are totally customizable—each filled with a little snowfall of edible sprinkles. Let it snow in your house with the prettiest of decorative cookie keepsakes. —Josh Rink, Food Stylist, Taste of Home magazine
As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria.
Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.—Maria Regakis, Somerville, Massachusetts
These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
With a piped chocolate center, these special-looking thumbprints are almost too pretty to eat. The ground almonds, almond paste and extract will have fans of those nuts swooning. —Jessie Apfel, Berkeley, CA