Almond Hats (Mandelhütchen)

Mix flour, ground almonds, sugar and vanilla sugar in a bowl.

Add butter in pieces, the finely grated orange zest and 1 egg yolk, then quickly knead into a smooth dough.

Wrap the dough in cling film and chill for about 30 minutes.

Knead marzipan with powdered sugar and orange juice (or orange liqueur) and shape into about 50 small balls.

Preheat the oven to 130 °C fan (150 °C conventional) and line a baking sheet with parchment paper.

Roll the dough on a lightly floured surface to about 4 mm thickness and cut out about 50 circles (approx. 5 cm).

Place the dough circles on the baking sheet, put one marzipan ball in the center of each and gently press the dough edges up around it.

Mix the egg yolk with the milk and brush the cookies thinly with it.

Bake the Mandelhütchen for 15–20 minutes until pale golden.

Remove from the oven, let cool briefly and then transfer to a wire rack to cool completely.

Decorate as desired with a dusting of powdered sugar or with melted chocolate.