Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, pulse the almond flour, powdered sugar, salt, butter, egg yolks, vanilla, and marzipan together until the mixture comes together into a thick paste that pulls away from the sides of the bowl. This usually takes about 30 seconds once everything is incorporated.
- Scoop out tablespoon-sized portions and roll them into balls with your hands (if the dough feels sticky, lightly wet your palms). Place the balls on the prepared baking sheet, spacing them about two inches apart so they have room to spread slightly.
- Brush each cake generously with warm apricot jam. To warm it quickly, microwave the preserves for 15 seconds until liquid and pourable—this makes brushing much easier than working with cold, thick preserves.
- Bake for 12-15 minutes until the edges are just beginning to turn golden. The cakes should feel firm when you gently press them but still yield slightly under pressure.
- Let cool on the baking sheet for five minutes before transferring to a wire rack. Once completely cooled, dust lightly with powdered sugar using a fine-mesh sieve.
Nutrition
Notes
I make a batch of these every month or so because they keep beautifully and travel well to potlucks without any fuss. They're rich enough to feel special but not so heavy that they overwhelm after dinner. The key is brushing them with warm apricot jam before baking—this creates that glossy, professional-looking finish and helps the powdered sugar stick evenly.
I've learned to keep a jar of marzipan in my pantry year-round for these. When I need something quick but impressive, this recipe delivers without demanding much attention or special equipment beyond a food processor and your hands.