Just a kiss of fresh lemon combines with an almond-flavor filling to give these Italian-inspired cookies a special twist.

Marzipan-Stuffed Lemon Ricotta Cookies

Line 2 cookie sheets with parchment paper. Slice marzipan evenly into 6 (1/2-in.-thick) slices. Flatten each slice into a 2-1/2-in. round; place on a prepared cookie sheet. Refrigerate until ready to assemble cookies.

For cookies, whisk together 1-3/4 cups plus 2 Tbsp. flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add sugar, 2 tsp. lemon zest, 1 Tbsp. juice and vanilla. Beat until combined, scraping side of bowl occasionally. Beat in ricotta and egg until combined. Stir in flour mixture until combined. Cover and refrigerate dough for 1 hour or until firm.

Using lightly floured hands, shape dough into 12 balls. Flatten each ball into a 3-in.-round disk on the other prepared cookie sheet. Cover and freeze for 15 to 20 minutes. 

Place oven rack in center of oven. Preheat oven to 350 degrees. To assemble cookies, top 6 cookie dough disks with marzipan rounds. Then top with remaining cookie dough disks. Press edges to seal in marzipan; smooth any cracks in the dough. Place filled cookies 2 in. apart on the prepared cookie sheet.

Bake for 16 to 18 minutes or until edges of cookies begin to brown. Cool on cookie sheet for 4 minutes. Transfer cookies to a wire rack and cool completely.

For glaze, whisk together powdered sugar and remaining 2 Tbsp. lemon juice in a small bowl until smooth. Drizzle over the tops of cookies; sprinkle with sliced almonds. Garnish with additional lemon zest, if desired. Let stand until glaze is set. Store in an airtight container in the refrigerator up to 5 days. To soften centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.  