butter, softened
canned almond paste
granulated sugar
egg yolk
almond extract
all purpose flour


almond paste
butter, softened
light corn syrup
almond extract
powdered sugar


semi-sweet chocolate
butter, softened
half & half
powdered sugar

Preheat Oven.

In a large mixing bowl cream the butter and almond paste until smooth. Add the sugar and egg yolk and almond extract, beat well. Add the flour and mix well.
Cover dough and chill for 30 minutes.

Make the marzipan while dough is chilling.
In a large mixing bowl combine the almond paste and butter. Beat until smooth. Add the corn syrup and almond extract. Beat until creamy. Add the powdered sugar 1/2 cup at a time beating well after each addition until mixture is smooth.
Turn marzipan out on hard surface and knead lightly for 2 minutes, adding more sugar if mixture is too sticky.
Cover and refrigerate until ready to use.

Roll dough to 1/4 inch thickness.
Cut out with a star cookie cutter. Spray pan with butter pan spray. Bake cookie in preheated oven for the allotted time. Transfer to wire rack to cool.
When cookies are cooled, roll out 1 cup of marzipan between 2 sheets of waxed paper. Use the same star cutter and cut the marzipan into stars and press onto the cookies.

In the top of a double boiler over hot water, melt the chocolate with the butter. Add the half and half and mix until well blended. Remove from heat and mix in the powdered sugar.
Let mixture cool until slightly thickened and pour over the top of cookies on the wire rack.
Chill cookies and store in refrigerator in sealed container. Servings vary depending on size of cookie cutters.

Note: Connie, thanks for this recipe. I finally made them today and they are great.

this Viennese Marzipan Stars Recipe