Heidesand Cookies without Marzipan

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  • 200 g    Unsalted Butter, soft
  •   80 g    Confectioners Sugar
  •   75 g    Almonds, ground
  •  1 tsp    Vanilla Sugar
  • 250 g    Flour, sifted
  •        1    Egg Yolk
  • 1 cup    Turbinado Sugar


Mix together the butter, confectioners sugar, almonds and vanilla sugar. Add the sifted flour and knead until thoroughly mixed.
Roll into 1½ inch diameter cylinders.
Wrap in plastic wrap and refrigerate for 2 hours.
When the dough is cold brush with the egg yolk and roll in the Turbinado sugar.
With a sharp knife cut cylinder into ¼ inch thick slices.
Place on a cookie sheet covered with parchment paper.
Bake the cookies for 10-15 minutes at 375°F until golden brown.

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