Fruit + Marzipan: A Perfect Combination
Tart fruit jam paired with sweet almond marzipan is one of those timeless flavor matches. The bright acidity of the jam cuts through the marzipan’s sweetness, creating a balanced, harmonious bite. If you’ve enjoyed marzipan-filled chocolates at the holidays, you’ll recognize the same satisfying contrast here. We use plenty of marzipan in our baking, so this pairing appears often on the blog—and for good reason.
Layered Dessert
Makronsnitter—literally “slices”—are a layered treat made with a shortcrust pastry base, a jam center, and a crunchy topping made from powdered sugar, grated marzipan, and egg white. The bottom is flaky and buttery, the middle gooey and fruity, and the top bakes to a shiny, crisp finish like an almond meringue. The contrasting textures and flavors make these bars irresistible, and they’re easier to make than they look.
Tips & Tricks
Start with a classic shortcrust dough and be sure to chill it for at least 30 minutes—this helps keep the pastry tender and prevents spreading. Blind-bake the crust for about 25 minutes so it sets and gains a light color at the edges. While the crust bakes, mix the topping of egg whites, powdered sugar, and grated marzipan. After spreading jam over the partially baked crust, top with the marzipan mixture and return to the oven for roughly 20 minutes until the surface is glossy and crisp. Let the bars cool slightly before slicing and serve with coffee or tea. If you try this recipe, leave a comment and a rating—we love to see photos and hear your notes.
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Makronsnitter (Marzipan and Jam Slices)
Pin Recipe
IMPORTANT NOTE:
We bake using a digital scale and metric measurements (grams and milliliters). Cup measurements may be less precise. Our recipes are tested in a convection (fan) oven.
Ingredients
PASTRY DOUGH
- 300 grams (2 1/4 cups + 2 tbsp) all-purpose flour
- 50 grams (1/2 cup) powdered sugar
- 1/4 tsp salt
- 200 grams (14 tbsp) unsalted butter, cold
- 2 egg yolks
- 1/2 tsp vanilla extract
TOPPING
- 150 grams (~1/2 cup, perhaps a little more) raspberry jam (or jam of your choice)
- 200 grams (2 cups) powdered sugar
- 2 egg whites
- 100 grams grated marzipan
Instructions
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Optional: make your own jam and chill it until set before using.
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Combine flour, powdered sugar, and salt in a food processor and pulse to combine. You can also mix these dry ingredients by hand in a large bowl.
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Add cold butter and pulse until the mixture resembles coarse sand. If working by hand, rub the butter into the dry ingredients with your fingertips until crumbly.
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Add the egg yolks and vanilla and pulse until the dough begins to come together. For a hand method, mix and gently press the dough into a ball. Wrap and chill for at least 30 minutes.
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Preheat the oven to 350°F (175°C). Line a large baking pan with parchment paper.
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Roll the chilled dough into a large rectangle (or press into a 9×13-inch pan). The dough should be about 1/4 inch thick. Trim edges if needed and save scraps to re-roll and bake separately.
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Prick the dough with a fork to prevent bubbling, then bake for about 25 minutes until lightly golden at the edges.
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While the crust bakes, whisk together the egg whites, powdered sugar, and grated marzipan until fully combined to form the topping.
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Remove the crust from the oven, spread the jam evenly over it, then dot or spread the marzipan mixture on top. Try to cover the jam as evenly as possible.
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If you like, swirl the jam and topping together to create a marbled pattern before baking.
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Return the pan to the oven for about 20 minutes, or until the top is glossy and crisp to the touch. Allow to cool slightly, then slice into bars and enjoy.
