Decorative and dangerously delicious, this jam- and marzipan-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.
- Preheat oven to 350° F
- Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped pulp of vanilla bean. Mix in the flour and corn starch. Use a pastry bag or cookie press to place little mounds on a cookie sheet, making sure to leave enough space between mounds. Bake for 15-20 minutes.
- Use the left over marzipan and mix it well with the cherry jam and the Kirsch. Spread this mixture on half the cookies and place a second cookie on top. Melt the chocolate couverture in a double boiler and decorate the cookies with it.