Viennese Marzipan Stars Recipe

butter, softened
canned almond paste
granulated sugar
egg yolk
almond extract
all purpose flour


almond paste
butter, softened
light corn syrup
almond extract
powdered sugar


semi-sweet chocolate
butter, softened
half & half
powdered sugar

Viennese Marzipan Stars Directions

Preheat your oven.

In a large mixing bowl cream the butter and almond paste until smooth. Add the sugar, egg yolk and almond extract, then beat well. Add the flour and mix well.
Cover the dough and chill for 30 minutes.

Make the marzipan while dough is chilling.
In a large mixing bowl combine the almond paste and butter. Beat until smooth. Add the corn syrup and almond extract. Beat until creamy. Add the powdered sugar 1/2 cup at a time beating well after each addition until mixture is smooth.
Turn marzipan out on a hard surface and knead lightly for 2 minutes, adding more sugar if mixture is too sticky.
Cover viennese marzipan and refrigerate until ready to use.

Roll marzipan dough to 1/4 inch thickness.
Cut out with a star cookie cutter. Spray pan with butter pan spray. Bake your viennese marzipan star cookies in a preheated oven for the allotted time. Transfer cookies to a wire rack to cool.
When viennese cookies are cooled, roll out 1 cup of marzipan between 2 sheets of waxed paper. Use the same star cutter and cut the marzipan into stars and press onto the cookies.

In the top of a double boiler over hot water, melt the chocolate and butter together. Add the half and half, mix until well blended. Remove from heat and stir in the powdered sugar.
Let mixture cool until slightly thickened and pour over the top of cookies on the wire rack.
Chill viennese marzipan star cookies and store them in the refrigerator. Servings vary depending on the size of cookie cutters.

Recipe Note: To my good friend Connie, thanks for this viennese marzipan stars cookie recipe. I finally made these cookies today and they are great.