February Recipes

Marzipan-Stuffed Lemon Ricotta Cookies

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Marzipan Stuffed Lemon Ricotta Cookies on a cooling rack
Hands On:
40 minutes
Total Time:
150 minutes


  • 4 oz marzipan almond candy dough, chilled
  • 1 ¾ cups plus 2 Tbsp. Hy-Vee all-purpose flour, plus additional for hands
  • 1 tsp Hy-Vee baking powder
  • ¼ tsp Hy-Vee baking soda
  • ¼ tsp Hy-Vee salt
  • ½ cup Hy-Vee unsalted butter, softened
  • ¾ cup Hy-Vee granulated sugar
  • 2 tsp lemon zest, plus additional for garnish
  • 3 tbsp fresh lemon juice, divided
  • ½ tsp Hy-Vee vanilla extract
  • ⅓ cup Hy-Vee whole milk ricotta cheese, at room temperature
  • 1 Hy-Vee large egg
  • 1 cup Hy-Vee powdered sugar
  • ¼ cup Hy-Vee sliced almonds
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Line 2 cookie sheets with parchment paper. Slice marzipan evenly into 6 (½-in.-thick) slices. Flatten each slice into a 2½-in. round; place on a prepared cookie sheet. Refrigerate until ready to assemble cookies.
For cookies, whisk together 1¾ cups plus 2 Tbsp. flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add sugar, 2 tsp. lemon zest, 1 Tbsp. juice and vanilla. Beat until combined, scraping side of bowl occasionally. Beat in ricotta and egg until combined. Stir in flour mixture until combined. Cover and refrigerate dough for 1 hour or until firm.
Using lightly floured hands, shape dough into 12 balls. Flatten each ball into a 3-in.-round disk on the other prepared cookie sheet. Cover and freeze for 15 to 20 minutes.
Place oven rack in center of oven. Preheat oven to 350°. To assemble cookies, top 6 cookie dough disks with marzipan rounds. Then top with remaining cookie dough disks. Press edges to seal in marzipan; smooth any cracks in the dough. Place filled cookies 2 in. apart on the prepared cookie sheet.
Bake for 16 to 18 minutes or until edges of cookies begin to brown. Cool on cookie sheet for 4 minutes. Transfer cookies to a wire rack and cool completely.
For glaze, whisk together powdered sugar and remaining 2 Tbsp. lemon juice in a small bowl until smooth. Drizzle over the tops of cookies; sprinkle with sliced almonds. Garnish with additional lemon zest, if desired. Let stand until glaze is set. Store in an airtight container in the refrigerator up to 5 days. To soften centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 12g
Trans Fat: .5g
Cholesterol: 80mg 27%
Sodium: 260mg 11%
Total Carbohydrate: 87g 32%
Dietary Fiber: 2g 7%
Sugars: 53g 106%
Protein: 9g 18%

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