Kirsch Marzipan Cookies – German Christmas Cookies

Decorative and dangerously delicious, this jam- and marzipan-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.

Kirsch Marzipan Cookies
Kirsch-Marzipan Plätzchen
Course Cookies
Keyword Christmas, Marzipan
Servings 40 pieces


  • 7 tbsp unsalted butter 150g
  • 1 cup confectioner's sugar 125g
  • 5.3 oz marzipan 150g
  • 2 fresh eggs
  • 2 egg yolks
  • 1 pinch salt
  • 1/2 vanilla bean scraped pulp
  • 1-1/3 cups flour 150g
  • 1/2 cup corn starch 75g
  • 1/3 cup cherry jam 50g
  • 4 tsp Kirsch German cherry brandy
  • 1.8 oz chocolate couverture 50g, Kuvertüre


  • Preheat oven to 350° F
  • Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped pulp of vanilla bean. Mix in the flour and corn starch. Use a pastry bag or cookie press to place little mounds on a cookie sheet, making sure to leave enough space between mounds. Bake for 15-20 minutes.
  • Use the left over marzipan and mix it well with the cherry jam and the Kirsch. Spread this mixture on half the cookies and place a second cookie on top. Melt the chocolate couverture in a double boiler and decorate the cookies with it.