Note: Almond paste is usually slightly softer and moister then marzipan. It is likely to require less liquid, but otherwise can be handled in the same manner.


  • Tricorner hat shaped pockets of almond flavored dough**
  • Dough
  • 1/2 cup chopped blanched almond slivers
  • 2 1/2 cups all-purpose or unbleached white flour
  • 1 tsp. baking powder
  • 1/8 tsp.salt
  • 3/4 cup ( 1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsps. fresh lemon juice
  • 1/4 tsp. almond extract
  • 1/8 tsp. very finely grated lemon zest
  • Filling
  • 7 to 8 ounces marzipan or almond paste(see note)
  • 1 large egg white
  • 1 1/2 tsps. fresh lemon juice
  • water
  • 1 to 2 drops food coloring (optional)
  • 1 1/2 to 2Tbs. powdered sugar


To prepare dough, place almonds in a food processor fitted with a steel blade and process until finely ground. Add flour, baking powder and salt. Process in on/off pulses for about 15 seconds longer, or until the ingredients are well blended. Sprinkle the butter over the dry ingredients. Process in on/off pulses until butter is incorporated and the mixture resembles coarse crumbs. In a small bowl,beat together sugar, egg, egg white, lemon juice, almond extract, and lemon zest using a fork. Add egg mixture to the processor and process for 30 seconds, or until ingredients are incorporated and dough begins to mass around the blade, being careful not to overprocess.
Turn dough out of the processor and divide in half. Roll out each half to a scant 1/4-inch thick between sheets of waxed paper, being sure to smooth out any creases in the under side of the dough. Stack dough sheets on a large tray or baking sheet and refrigerate for about 15 minutes, or until cold but not stiff.
To prepare filling, combine marzipan, egg white, lemon juice, and food coloring (if used)in the food processor. Add 1 tsp. water and process until the mixture is smooth and well blended. If mixture is still too dry to hold together, add enough additional water (1 to 2 tsps.) to soften and smooth it.
Preheat the oven to 350*F. Generously grease several baking sheets and set aside. Remove one sheet of dough from the refrigerator and carefully peel off the bottom sheet of waxed paper, then replace it loosely. Turn dough over and peel off top sheet of paper. Cut dough into rounds using a 2 1/2-inch round cutter or rim of a drinking glass. Working with one dough round at a time, place a small, rounded 1/2 tsp. marzipan filling in the center. To form a tricorner hat, lift up about a third of the edge of the round, fold it back against the almond filling, and press gently to form one side of the brim. Lift up and fold another third of the edge to form the second side of the brim. Finally, fold the last third of the brim. The marzipan should mound just slightly in the center of the "hat". Repeat with each round, spacing the cookies 2 inches apart on the greased baking sheets. If the rounds become soft and difficult to handle at any point, simply slide the cookies and waxed paper onto a tray or baking sheet and refrigerate until they firm up again. Gather dough scraps and roll out between sheets of waxed paper again. Cut out the cookies, transfer to baking sheets, and fill and shape until all the dough is used. Repeat the process with the second half of the dough.
Place in center of oven and bake 10 to 12 minutes, or until the cookies are just barely tinged with brown at the edges. Remove from the oven and allow the cookies to firm on baking sheets for 1 to 2 minutes. Using a spatula, transfer cookies to wire racks and let stand until cooled completely. Sprinkle the tops with a generous sifting of powdered sugar. Store cookies in an airtight container for up to a week. Freeze for longer storage.

Makes 36 to 38 2 1/2-inch filled cookies. A'bit' of work, but well worth it. Enjoy!!

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Submitted 6/13/05.
Source: Cookie Cookbook
Submitted By: Eileen Werth