These holiday marzipan snow cookies are soft, aromatic and beautifully spiced—capturing all the nostalgia of classic marzipan with a light, keto-friendly twist. Made with almond flour, allulose and holiday-bright hits of cinnamon, nutmeg, pistachio and cranberry, they bake into tender “snow” domes topped with a frosty dusting. Perfect for gifting, sharing or adding a touch of elegance to your holiday cookie tray.
Holiday Marzipan Snow Cookies (Keto)
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Ingredients
- 1-1/4 cups almond flour
- 1/3 cup allulose
- 1 large egg white room temperature
- 1/8 tsp. fine salt
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 –2 tsp. orange zest finely grated
- 2 Tbsp. roasted pistachios finely chopped, optional
- 2 Tbsp. sugar-free dried cranberries finely chopped
Instructions
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In bowl, whisk together almond flour, powdered allulose, cinnamon and nutmeg until well combined and lump-free.
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In separate clean bowl, beat egg white with salt until medium peaks form.
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Gently fold in almond extract, vanilla and orange zest.
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Sprinkle in dry mixture and fold until soft, sticky dough forms. Fold in pistachios and cranberry bits if using.
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Cover and refrigerate at least 2 hours, or overnight, so dough firms and almond flour hydrates.
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Heat oven to 320 degrees F. Line baking sheet with parchment.
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Scoop 12 equal mounds onto sheet and shape into ovals or round “snow” domes with damp hands.
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Bake for 14-18 minutes, until bottoms show light golden edges while tops stay pale.
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Cool on tray until just warm, then dust with powdered allulose for snowy finish.
Notes
Nutrition
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