Marzipan Flowers

Quickly knead flour, sugar, butter, egg yolk, salt, a few drops of almond aroma, ground hazelnuts and 1 tbsp cold water into a smooth dough.

Cover the dough and chill in the fridge for about 60 minutes.

Preheat the oven to 160 °C fan (180 °C conventional) and line a baking sheet with parchment paper.

Roll the dough between plastic wrap and cut out flower shapes.

Place the flower dough shapes on the baking sheet and bake for about 10 minutes.

Let the flower cookies cool completely on a wire rack.

Roll the marzipan between plastic wrap, cut out about 50 smaller flowers and place them on the cooled cookies.

For the glaze, stir 125 g icing sugar with 7 tbsp Amaretto liqueur until smooth.

Brush the cookies with the light glaze and let dry.

Mix the remaining icing sugar with the remaining liqueur and color with red food coloring.

Fill the red glaze into a freezer bag, cut off a small corner and decorate the flowers with thin threads.

Immediately sprinkle with sugar pearls and let everything dry completely.