Tunisian Marzipan Flowers 22.000

Deb Lindsey for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

These petits-fours-size treats are about as simple as they can be -- especially when you use store-bought marzipan -- but they call for some artistic ability. We studded balls of marzipan with pumpkin seeds and pine nuts, and liked the look of a combination of both.

Watch them closely in the oven.

Make Ahead: The balls can be rolled, decorated and refrigerated up to 2 days in advance. The baked cookies can be stored in an airtight container for up to 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 22 servings

  • Two 7-ounce marzipan logs
  • 1 large egg white, lightly beaten
  • 1/4 to 1/2 cup pine nuts
  • About 1/3 cup roasted, unsalted, hulled pumpkin seeds (pepitas)


Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone liner.

Pinch the marzipan into 22 equal portions (about 2 teaspoons each); roll them into balls and place them on the baking sheet, spacing them 3/4 inch apart. (The cookies will not spread much).

Brush the cookies lightly with the egg wash, then insert the pine nuts and/or pumpkin seeds as you wish. Bake (middle rack) for about 10 minutes or just until the pine nuts and/or pumpkin seeds are lightly browned on the edges. The cookies may develop a slight "foot" at the bottom; that is okay.

Transfer the cookies (on the baking sheet) to a wire rack to cool completely before serving or storing.

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Recipe Source

Adapted from "Breaking Breads: A New World of Israeli Baking," by Uri Scheft with Raquel Pelzel (Artisan, 2016).

Tested by Kara Elder.

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