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.
Makes 16
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 16 minutes
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!























