Marzipan Poppy Rings

Preheat the oven to fan 175°C (conventional: 200°C) and line 2 baking sheets with parchment paper.

Coarsely grate the marzipan and beat it smooth with the egg yolk, finely grated lemon zest, a heaped portion of poppy seed mix and a pinch of salt using the dough hooks of a hand mixer.

Fill the marzipan mixture into a piping bag fitted with a large star tip.

Pipe about 20 rings with some space between them onto the prepared sheets.

Bake the trays one after the other for about 4 minutes.

Turn the oven down to fan 125°C (conventional: 150°C) and finish baking the rings for another 5–6 minutes.

Remove the rings from the sheet, let them cool on a wire rack and decorate as desired.