Marzipan Diamonds

Put the flour, cocoa powder, salt and powdered sugar on the work surface, distribute the cold butter in pieces over it and add the egg yolk.

Quickly knead all ingredients into a smooth shortcrust dough.

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

Meanwhile, mix the marzipan, finely ground almonds, sugar and orange juice into a smooth cream.

Roll the shortcrust dough between two sheets of baking paper into a rectangle of about 36 × 34 cm.

Spread the marzipan mixture evenly over one half of the rolled-out dough and fold the other half over it using the baking paper.

Let the filled dough rest in the refrigerator again for about 30 minutes.

Preheat the oven to 170 °C (fan) and line a baking sheet with baking paper.

Cut the dough into roughly 4 × 4 cm diamonds, place them on the sheet and space them slightly apart.

Bake the diamonds for about 12 minutes and then let them cool completely on a wire rack.

Decorate with sugar icing if desired and allow to dry.