Go Back
Poppy Seed Marzipan Sandwich Cookies filled with marzipan and plum jam

German Poppy Seed & Marzipan Sandwich Cookies with Plum Jam

These pretty Poppy Seed & Marzipan Sandwich Cookies are filled with marzipan and plum jam.  Try this traditional German Christmas Cookie recipe this winter! 

Course Dessert, Snack
Cuisine German
Keyword German Christmas cookies, poppy seed cookies, sandwich cookies with marzipan and jam
Prep Time 30 minutes
Cook Time 8 minutes
Resting time 2 hours
Total Time 38 minutes
Servings 50 cookies
Calories 110 kcal
Author Kiki Johnson


  • 350 g marzipan
  • 150 g softened butter
  • 75 g powdered sugar
  • 1/4 tsp bitter almond essence
  • 1 pinch salt
  • 1 large egg
  • 200 g flour
  • 50 g cornstarch
  • 50 g ground poppy seeds
  • 200 g plum jam
  • 2 tbsp rum optional


  1. Grate 50 g of the marzipan. In your stand mixer, cream butter with grated marzipan for about 3 minutes. Add the powdered sugar, a couple of drops of bitter almond aroma, and the salt. Whisk for about 2 minutes. Add the egg and mix until combined.

  2. Combine flour, cornstarch and poppy seeds. Add dry mixture to the creamed mixture and stir until combined. Dump the batter on a large piece of cling film. Cover with another piece of cling film and shape dough into a disc. Let the cookie dough rest for about 2 hours.

  3. Preheat the oven to 350 F and line 2 cookie sheets with parchment paper. Roll out the dough to about 3-4 mm and cut out using a round cookie cutter. Bake for about 8 minutes. Let cool completely.

  4. Stir rum into the plum jam until smooth. Roll out marzipan on a powdered sugar-dusted surface and cut out rounds using the same cookie cutter, you used for the cookie dough.  Spread a bit of jam on one cookie, put a marzipan-round on top, spread a tiny bit more plum jam on the marzipan and top with another cookie. Press together very gently and store in cookie tins. 

Recipe Notes

  • Make sure to store the poppy seed and marzipan sandwich cookies in a cookie tin with a tight lid and put them in a cool place.
  • These are getting better after a bit of resting time, as the plum jam, rum and marzipan are gonna make the poppy seed cookie extra soft and tender. All in all, I'd say that they are best about 1-2 weeks after baking.
  • Do make sure to give the dough at least 1-2 hours of resting time in the fridge.
  • Be careful when adding the almond extract. A little goes a very long way.