Updated: Feb 2, 2021
2 delicate shortbread cookies, with nutty marzipan sandwiched in between them and sweet blackberry jam in their centers! The cookies are perfectly crisp, buttery, & light partners for the marzipan and jam. All together, I can't help but call them perfect. I'm super happy with this recipe, I cant get over how delicious they are and chances are, neither will you! The best part is, they're gluten-free & vegan (egg-free & dairy-free)!
Yields: 10 large sandwiched cookies, 20 total
When the cookies come out of the oven, let them cool completely before you handle them, they will be fragile and malleable. They may loose a little bit of their definition hen baked, so when mine came out, I used a butter knife to gently push in around the edges of each cookie to undo any minor spreading they did. It worked beautifully, but you won't need to do this. So long as you be sure to stick them in the freezer before baking them, they won't loose too much definition or shape.
Feel free to pair these cookies with other things too! They're delicious, light, and buttery. They'd be lovely dipped in chocolate, or served a number of other ways!
Try making you own marzipan! Homemade marzipan tastes so much richer than store bought ones, it has way less sugar and zero preservatives or other chemical junk you may find in ready-made ones. And bonus, its cheaper!
I use Homemade Almond Meal or Flour for the cookies, but store-bought will work nicely too!
1 & 1/2 cups all purpose GF baking flour (I used King Arthur's measure for measure blend)
1/2 cup fine almond meal or flour (I used my homemade almond meal)
3/4 cup (1 & 1/2 sticks) vegan butter/butter spread, cubed into 1" bits.
3/4 cup raw cane sugar
a pinch of fine salt
~ 1/2 cup Homemade Marzipan (ready-made marzipan is fine too, but I find that homemade marzipan tastes so much fresher and richer and is totally worth the extra effort!)
~ 1/2 cup seedless berry jam of your choice(~3/4 tbsp per large sandwich cookie)
Cold water or more all purpose flour, if needed
Beat the cubed butter and the raw cane sugar together until fluffy.
Add the dry ingredients (GF flour, almond meal, & salt)
If the dough is too dry, add a tiny bit of cold water at a time until it forms a perfect dough. If its too wet, add flour a little at a time until its perfect!
Roll the dough out about 1/4 inch thick. If its too warm to work with, stick it in the freezer for ~5 minutes then roll it out after. Freeze it more after you're done.
Stamp out your desired shapes and place them no less than 1/2 an inch apart from each other on a baking sheet lined with parchment. If they're having trouble keeping their shape, stick them in the freezer then continue. Heres a template I use for mine so I could be sure I had the right pieces when its time to assemble the cookies later.
6. Preheat your oven to 350 degrees Fahrenheit. While its preheating, freeze your cut out cookies for a minimum of 5 minutes.
7. Bake them for 11-12 minutes. Mine were bubbling a little when I took them out. They will be very soft, but will firm up properly as they cool.
8. While they're baking, roll out your marzipan (I rolled mine quite thin) and cut out the shapes accordingly to how you shaped your cookies. Refrigerate the marzipan.
9. Once the cookies are completely cool, assemble them and enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!