Marzipan Cookies

Servings: 20 pieces
Active time: 75 minutes
Total time: 75 minutes

Extract the vanilla seeds by making a slit down the side of the pod, spreading both sides out and scraping the inside with the back of your knife.

Preheat the oven to 180 °C.

Mix the ground almonds and sugar together in a bowl.

Lightly beat the egg whites and mix in the vanilla seeds.

Stirring constantly, add the egg whites very gradually to the almond mixture a little at a time. The resulting mixture should be fairly firm and stiff.

At this point you can add the optional few drops of rose water.

Spoon the mixture into a pastry bag with a star-shaped tip and pipe about 20 small mounds of mixture onto a greased baking sheet.

Decorate each one with half an almond and bake in the oven until the peaks are golden brown.

The cookies will keep for quite a long time in an airtight container.

You may add food coloring of your preferance to make them look fancier.