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Marzipan Springerle

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Marzipan Springerle Recipe

Although traditional at Christmas time, springerle cookies can be made to match almost any occasion or holiday. Around Easter, we’ve loved using our molds in a more ornamental way by imprinting designs onto rolled-out marzipan. The result is an intricate, awe-inspiring, and edible decoration piece with sweet almond flavor. If you like those cute, sculpted marzipan animals available in chocolate shops, this is a fun way to make your own version of those.

At a glance

1 to 2 dozen springerle, depending on the size of your mold


Choose your measure:

  • 16 ounces marzipan
  • confectioners' sugar, for dusting


  1. Shape the marzipan into a disk. Lightly dust a work surface with confectioners’ sugar.
  2. Roll the marzipan out with a rolling pin until it’s 1/4” thick.
  3. Brush a very light coating of confectioners’ sugar onto the marzipan and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a shaped cutter, a knife, or a pastry wheel.
  4. Continue to press the mold into the marzipan, re-rolling it as necessary until you have used it all.
  5. Transfer the springerle to a baking sheet and allow them to air dry at room temperature for 48 hours, turning them over after 24 hours. This will deepen the almond flavor and firm up the springerle a bit.
  6. Store at room temperature, well wrapped, for several weeks.