If you love almonds and enjoy the taste of almond flavoured baked goods then you'll love these easy to make Chewy Almond Marzipan Bars!

The taste of almonds really shines through in these Chewy Almond Marzipan Bars. They make a delicious sweet treat and are so irresistible that I had to share them with friends and family so I wouldn't eat them all.

What is Marzipan?

Marzipan is primarily made of finely ground almonds and sugar. It's often used to make fruit-shaped candy and decorations for cakes.

It can be purchased ready-made but can also be made from scratch. This recipe uses ready-made Marzipan.

How to Make Marzipan Cookie Bars

I think baked goods made with marzipan paste taste amazing. So when I saw this recipe for Almond Bars, I knew that I could adapt the recipe and add ready-made marzipan and almond flour for even more almond taste.

Including marzipan, almond flour and almond extract in this dessert ensures these almond cookie bars come out soft and chewy and with the perfect amount of almond flavour.

Here's an overview of the ingredients and directions for making these almond cookie bars. Please see the recipe card at the end of this post for the full instructions.

Ingredients Overview:

Sugar
Marzipan
Unsalted butter
Egg
Almond extract
All-purpose flour
Almond flour
Baking powder
Salt
Cream or milk
Slivered almonds - Sliced almonds can also be used.
Icing sugar (optional)

Tip: You could also make these almond marzipan cookie bars with a hint of citrus flavour. Just add one teaspoon of grated lemon or orange zest to the batter and mix well.

Steps Overview:

Bake these bars in a 9 x 13 baking pan lined with parchment paper, leaving an overhang on two opposite sides of the baking pan. This makes it easier to lift the bars out of the pan so that you can cut even slices.
Place a rack in the centre of your oven and preheat it.
In a medium bowl, combine the flour, almond flour, baking powder and salt. Stir and set aside.
In the bowl of your mixer, beat the butter and sugar on medium speed until the mixture is creamy.
Add the marzipan and beat until it has been incorporated into the butter and sugar mixture and no lumps remain.
Add the egg and the almond extract and then beat until the batter is light and fluffy.
With the mixer on low speed, add the flour mixture and beat until incorporated into the batter.
Scrape the cookie dough out of the bowl and evenly press it into the bottom of the lined pan.
Using a pastry brush, brush the cream (or milk) on top of the dough.
Sprinkle the dough with the toasted slivered almonds and lightly press them into the top.
Bake for 18 min, or until just barely beginning to colour around the edges. The top should be dry to the touch.
Let them cool in the pan for 5 minutes and then using the overhang of the parchment paper, lift them out of the pan and put them on a wire rack to cool.
Once cool, cut with a sharp knife into 18 pieces or more.

Storage Instructions

These marzipan cookie bars will stay soft and chewy for a week if stored at room temperature in an airtight container.

You can also bake them ahead of time and freeze them for up to three months. Place the baked bars in an airtight container with wax paper in between the layers.

Thaw the quantity of marzipan bars desired in the refrigerator overnight.

If you love marzipan, you'll also want to give these Italian Amaretti Cookies and these Chocolate Amaretti Cookies a try, they're a favourite on this site!

Enjoy!

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