I could snack on these sesame cookies with marzipan filling all day long. Thanks to a generous scoop of tahini in the dough, they have the most wonderful sesame flavor. The sweet marzipan center is a little surprise making these cookies feel extra fancy. If you’re a tahini lover, this is the right recipe for you!
Ingredients for making Sesame Cookies with Marzipan Filling:
- Tahini
- Maple syrup
- Ground almonds
- Cornstarch
- Baking powder
- Raw sesame seeds
- Marzipan
- Soy yogurt
- Salt
How to make Sesame Cookies with Marzipan Filling:
Making the Dough for Sesame Cookies:
The dough is quick and easy to make. You’ll only need one bowl to knead everything together. First, start with the dry ingredients so the baking powder distributes evenly. Mix the cornstarch, ground almonds, and salt well. Then add the maple syrup, tahini, and soy yogurt. Knead everything with your hands until you have a smooth ball of dough. Set it aside for now. Next up, we’ll prepare the marzipan filling.
Rolling the Marzipan Balls:
For the sake of accuracy, I weighed everything while writing this recipe. But if you’re not too worried about getting uniform sizes, feel free to eyeball it – that’s definitely quicker. Now take your baking marzipan and cut off small pieces. Then, roll 29 balls using your hands. These will be tucked into the center of each cookie later. For reference, I used about 3 g of marzipan per ball.
Forming the Cookies with Filling:
Next, divide the dough and roll it into 29 balls. For me, each cookie weighed 21 g. Again, go by feel if you’re not aiming for perfectly even cookies.
Meanwhile, preheat your oven to 170°C / 340°F (top/bottom heat).
Now, take a ball of dough in your hand and press a hole into the center using your finger. Place a marzipan ball inside, then seal it with the surrounding dough. Roll it again in the palm of your hand until smooth. Next, dip the top of the ball into a bowl filled with sesame seeds. I pressed mine into a patterned mold afterward, just for fun! The cookies still look and taste amazing without it.
Keep going to repeat this process. Roll, press the hole, fill, seal, roll again, and dip through the remaining dough and marzipan. Finally, place all cookies on a parchment-lined baking tray.
Baking the Sesame Cookies with Marzipan Filling:
Then, slide the tray into the oven and bake at 170°C / 340°F (top/bottom heat) for 20 minutes. I baked one batch for an additional 15 minutes – they turned out extra crunchy, which I loved. Try it out and see how you like them best.
How to Store Sesame Cookies with Marzipan Filling:
To keep them nice and crispy, store the sesame cookies separately from any soft cookies. Moisture from softer treats can make crispy cookies lose their crunch. A lightly sealed airtight container works best, and cookie tins are ideal. They allow just enough airflow to keep things crisp while protecting them from too much moisture. If your cookies soften, a quick trip to the oven can help restore their crunch.
I hope you enjoyed this sesame cookie recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Vegan chocolate cookie recipe
- Gingerbread cookies
- Vegan cinnamon star cookies
- Date cookies (Maamoul-inspired)
- Vegan vanillekipferl
- Biscotti with orange and marzipan
- Castagnaccio
Sesame Cookies with Marzipan Filling
These sesame cookies with marzipan filling are crisp, nutty, and irresistibly delicious. Made with tahini, almonds, and a sweet marzipan center—perfect for tahini lovers and a beautiful treat for any occasion.
- Total Time: 1 Hour
- Yield: 29 Cookies 1x
Ingredients
- 130 g tahini (smooth and unsalted)
- 130 ml maple syrup
- 150 g ground almonds
- 200 g cornstarch
- 6 g (2 tsp) baking powder
- 50 g soy yogurt
- 1/2 tsp salt
- 30 g raw sesame seeds
- 90 g marzipan (3 g per ball)
Instructions
Making the dough for Sesame Cookies:
Start to mix the dry ingredients in one bowl, cornstarch, ground almonds, salt and baking powder.
Add maple syrup, tahini, and soy yogurt.
Knead everything with your hands until you have a smooth ball of dough.
Rolling the Marzipan Balls:
Take your baking marzipan and cut off small pieces.
Roll 29 marzipan balls using your hands (I used about 3 g of marzipan per ball).
Forming the Cookies with Filling:
Divide the dough and roll it into 29 balls (my cookies weighed about 21 g each).
Preheat your oven to 170°C / 340°F (top/bottom heat).
Take a ball of dough in your hand and press a hole into the center using your finger. Place a marzipan ball inside, then seal it with the surrounding dough. Roll it again in the palm of your hand until smooth. Dip the top of the ball into a bowl filled with sesame seeds.
Repeat this process: Roll, press the hole, fill, seal, roll again, and dip.
Finally, place all cookies on a parchment-lined baking tray.
Baking the Sesame Cookies with Marzipan Filling:
Bake in the oven at 170°C / 340°F (top/bottom heat) for 20 minutes.
If you bake them longer they will be crispier, try it out and see how you like them best.
Notes
To keep them nice and crispy, store the sesame cookies separately from any soft cookies. A lightly sealed airtight container works best, and cookie tins are ideal. If your cookies soften, a quick trip to the oven can help restore their crunch.
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
- Diet: Vegan