Makes about 2 dozen cookies.

Note: This dough must be prepared in advance. Almond paste can be substituted for marzipan. Dough can be frozen for up to 1 month; remove from freezer about 15 minutes before slicing. From Cynthia Baxter of Minneapolis.

• 1 c. all-purpose flour

• 1/2 c. semolina flour

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 1/4 c. marzipan (about 3 1/2 oz., or 1/2 tube), at room temperature, cut into small pieces (see Note)

• 1/3 c. light brown sugar

• 1/4 tsp. vanilla extract

• 1 tbsp. milk, plus extra for dough

• 1/4 c. chopped blanched slivered almonds

• 1/2 c. chopped dried tart cherries

• 1 egg white

• 1 tbsp. water

• 1/4 c. turbinado sugar (or granulated sugar, or a decorative sugar)


In a medium bowl, whisk together all-purpose flour, semolina flour and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter, marzipan and light brown sugar until light and fluffy, about 2 minutes. Add vanilla extract and 1 tablespoon milk and beat until thoroughly combined. Reduce speed to low, add flour mixture in batches, mixing until just combined. (If dough is too crumbly, add additional milk, 1 teaspoon at a time and up to 1 tablespoon, until dough comes together.) Stir in almonds and dried cherries.

Shape dough into a log about 12 inches in length and about 1 1/2 inches in diameter. Wrap dough log in plastic wrap and refrigerate at least 2 hours (alternatively, freeze for at least 30 minutes).

When ready to bake, preheat oven to 325 degrees and line baking sheets with parchment paper.

In a small bowl, whisk egg white and water until slightly foamy. Brush log with egg white mixture. Roll log in turbinado sugar (or granulated sugar, or a decorative sugar) to coat dough. Slice log into 1/4-inch slices and place 2 inches apart on prepared baking sheets. Bake until bottoms are lightly browned, about 18 to 22 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.