How to Make Delicious Persipan Cookies at Home

Persipan cookies, those delightful little treats with the subtly sweet almond paste filling, evoke a sense of childhood wonder and homemade goodness. Whether you know them as Dutch letter cookies or simply almond pastries, one thing’s for sure: they’re incredibly delicious and surprisingly easy to make at home.

In this guide, we’ll walk you through every step of the process, from creating the perfect dough to achieving that beautiful golden-brown crust. Get ready to impress your family and friends with your newfound baking skills!

Gather Your Ingredients:

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Persipan Filling:

• 1 cup almond paste
• ½ cup confectioners’ sugar
• 1 large egg white
• 1 teaspoon almond extract

Tools of the Trade:

• Measuring cups and spoons
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Rolling pin
• Cookie sheet
• Parchment paper or silicone baking mat
• Pastry brush (optional)

Let’s Get Baking!

Making the Cookie Dough:

1. Whisk the Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
3. Incorporate the Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
4. Gradually Add the Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Chill the Dough: Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

Preparing the Persipan Filling:

1. Combine Almond Paste and Sugar: In a medium bowl, combine the almond paste and confectioners’ sugar.
2. Bind with Egg White and Extract: Add the egg white and almond extract. Mix until a smooth paste forms.

Assembling the Persipan Cookies:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Roll Out the Dough: On a lightly floured surface, roll out one half of the chilled dough to a ¼-inch thickness.
3. Cut Out Shapes: Using a cookie cutter or a knife, cut out desired shapes. You can make traditional rectangular cookies or get creative with other shapes.
4. Fill and Shape: Place a spoonful of the persipan filling in the center of half of the cut-out shapes. Top with the remaining cut-outs and gently press the edges together to seal.
5. Bake to Perfection: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.

Persipan cookies fresh from the oven

Tips and Tricks for Cookie Success:

• Chilling the dough is crucial: It helps prevent the cookies from spreading too much during baking.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies.
• Adjust sweetness to your liking: If you prefer a sweeter filling, add a bit more confectioners’ sugar to the persipan mixture.
• Get creative with shapes: Try using different cookie cutters to create fun and festive shapes for special occasions.
• Brush with egg wash (optional): For a beautiful sheen, brush the tops of the cookies with a beaten egg before baking.

Serving and Storing Your Persipan Delights:

Once the cookies have cooled completely, they’re ready to be enjoyed! Serve them with a cup of coffee or tea for a delightful afternoon treat. Store any leftovers in an airtight container at room temperature for up to 3 days.

Enjoying persipan cookies

FAQs About Persipan Cookies:

Q: Can I make the persipan filling ahead of time?

A: Absolutely! You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator.

Q: What can I use as a substitute for almond paste?

A: While almond paste is traditional, you can use marzipan as a substitute. However, keep in mind that marzipan is typically sweeter, so you may want to adjust the sugar in the filling accordingly.

Q: Can I freeze persipan cookies?

A: Yes, you can freeze baked cookies for up to 2 months. Allow them to cool completely, then store them in an airtight container or freezer bag.

There you have it! Now you’re equipped with everything you need to make delicious persipan cookies in the comfort of your own kitchen. Gather your ingredients, put on your apron, and let the baking begin!

We’d love to hear about your persipan cookie adventures! Share your baking experiences and photos with us in the comments below. Happy baking!