Bakewell Tart Cookies

Following my Pecan Pie Cookies and some Bakewell tart recipe testing, I decided to make Bakewell tart cookies. These are a study in contrasts: the filling is chewy with marzipan nuggets and jam pools, while the outer cookie is crisp with crunchy almond flakes. They’re a bit messy to make but totally worth it.

Bakewell Tart Cookies
Bakewell Tart Cookies

Makes 16

Hands-on Time 15 minutes plus chilling (overnight)

Baking Time 16 minutes

Print friendly version

Ingredients

  • 400g marzipan

  • 400g plus 1 tbsp plain flour

  • 250g unsalted butter (softened)

  • 175g caster sugar

  • 200g light brown sugar

  • 2 tsp almond extract

  • 2 large eggs

  • 200g ground almonds

  • 1 tsp bicarbonate of soda

  • 1 tsp fine salt

  • 350g raspberry jam (seedless)

  • 100g flaked almonds

Equipment

  • Knife

  • Freestanding mixer with paddle attachment

  • Baking parchment

  • Spoon

  • Baking sheet (ideally aluminium)

  • Wire rack

Method

1. Prepare the Dough

  • Chop the marzipan into small 2cm cubes and toss them in 1 tbsp flour.

  • In a freestanding mixer, beat butter, caster sugar, and light brown sugar for 5 minutes until light and fluffy.

  • Add almond extract and eggs, mixing briefly to combine.

  • Add 400g flour, ground almonds, bicarbonate of soda, and salt. Mix until just combined.

  • Add the marzipan to the dough and mix until evenly distributed. Scrape down the sides with a spatula to ensure everything is incorporated.

2. Shape and Chill the Dough

  • Lay a piece of parchment on the worktop. Tip the dough onto the parchment and shape it into a sausage. Roll the dough in the parchment and chill in the fridge for at least 1 hour (or freeze to speed up the process).

  • Line a baking sheet with parchment. Slice the chilled dough into 32 discs.

3. Assemble the Cookies

  • Take one disc of dough and flatten it in the palm of your hand. Take another disc, flatten it, and cup it in your hand.

  • Dollop a heaped teaspoon of jam onto the cupped dough. Place the first flattened disc over the jam and pinch the edges to seal. Shape into a ball.

  • Roll the dough ball in flaked almonds and place it on the lined baking sheet. Repeat with the remaining dough and jam.

  • Chill the dough balls in the fridge overnight.

4. Bake the Cookies

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

  • Bake on the middle shelf for 16 minutes until golden.

  • Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy!

Bakewell Tart Cookies
Bakewell Tart Cookies