Shortbread

Preheat the oven to 180°C fan (conventional oven: 200°C) and line a baking sheet with parchment paper.

Put flour, softened butter, powdered sugar and vanilla sugar into a bowl and knead into a smooth dough.

Shape the dough into two rolls about 25 cm long each and use the handle of a wooden spoon to press a lengthwise groove down the center of each.

Knead marzipan with the finely grated orange zest and chocolate shavings, and shape into two rolls about 25 cm long as well.

Place one marzipan roll into each dough groove and shape the dough slightly into a square to fully enclose the filling.

Slice the rolls into rounds about 1 cm thick and place them with some space between them on the baking sheet.

Bake the shortbread slices for about 12 minutes.

Remove the cookies from the sheet and transfer to a wire rack to cool completely.

Melt the milk couverture and decorate the cooled cookies with it, then allow to set.