almond pecan bites

almond pecan bites

Almond pecan bites and dashing through the snow my kitchen… Mmmhhh, mmhhhh, mmmhhhh, mmmhhhh all the way, Oh what fun it is to ride, in a one horse open sleigh, mmhhhh, mhhhhhh, mmhhhh, mmmmhhhh……………………. For the ones who are wondering, yes, I´m in a christmas mood. My christmas mania always starts with a lot of different christmas cookies and a million of cookbooks, to find the one and only recipe.

Also this time. Today I sweeped across my kitchen like a tornado, leaving flour marks behind. After I finished my cookie mission, almost everything in my kitchen had a tiny little flour coat on top. But I didn´t failed and I brought back, some incredible, delicious almond pecan bites.

It takes a lot of work and time to roll out the thin layers of dough, but the taste let you forget everything. The marzipan layer makes them juicy and delicate. Now I´m gonna wipe of the last traces of flour and get back to another cookie mission…;-)

Sweet delicacies may not melt ice but frosty thoughts!

almond pecan bites



(for a cookie sheet)
2 cups flour
2 1/3 cups cold butter
1 cup sugar
1/2 tsb vanilla extract
1/2 tsb cinnamon
1/2 tsb gingerbread spice
1/2 tsb baking powder
1 medium egg
1 egg yolk
2 1/3 cups ground pecans
10 oz marzipan
1 egg yolk
1 tbs heavy cream
1 1/2 cups almond flakes


  • Preheat oven at 350°F and line cookie sheet with baking paper.
  • In a large bowl knead flour, butter, sugar, vanilla extract, cinnamon, gingerbread spice, baking powder egg, egg yolk and ground pecans to a smooth dough.
  • Refrigerate dough for about 30 minutes.
  • After refrigerating divide dough into 2 pieces.
  • Roll out first piece of dough, on baking paper, to cookie pan size (11×14 inch) and place on cookie sheet.
  • Roll out marzipan to the same size and place on top. Place marzipan between to layers of plastic wrap. This way rolling out the dough will be much easier.
  • Now roll out the second piece of dough and transfer on top of the marzipan layer.
  • Whisk together egg yolk and heavy cream and spread on top of cookie dough.
  • Sprinkle with almonds flakes.
  • Bake at 350°F for about 25-30 minutes.
  • After baking cut the hot dough into small cubes and let cool down.
  • Store in airtight cookie jar.

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