Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate for up to 2 days before rolling and filling. This actually helps the dough hold its shape better during baking.
What can I use if I don't have almond paste?
Marzipan works as a direct substitute (use the same weight). For nut-free versions, sweetened chestnut paste or fig paste are traditional alternatives, though the flavor will differ.
How do I know when they're done baking?
Bake until the edges are light golden and the bottoms are pale golden brown, typically 12–15 minutes. The centers should still feel slightly soft to the touch—they firm up as they cool.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months in a freezer-safe container; thaw at room temperature before serving.
Can I double the recipe?
Yes, doubling works well. Keep the same ingredient proportions and bake in batches if needed. The dough may need an extra minute or two of chilling if the kitchen is warm.