Sterntaler

Cream margarine with sugar, gradually stir in egg yolks and add salt, vanilla sugar and lemon zest. Sift the flour with the baking powder and fold in carefully. Quickly knead all ingredients into a smooth dough. Let rest in a cool place for about 1 hour. Roll out dough on a floured work surface to 3 mm thickness. Cut out discs with a round cookie cutter (diameter 4 cm) and place on a baking tray lined with baking paper. Bake in a preheated oven at 160 °C for about 10 minutes. Knead the marzipan with the almond liqueur and roll out to a thickness of approx. 3 mm on a sugared work surface. Using a star cutter (diameter 3 cm), cut out the same number of stars as baked cookies. Chop the chocolate and melt in a water bath. Place 1/2 coffee spoon of liquid chocolate on the center of each cookie, top with a marzipan star and press down gently. Allow chocolate to dry.

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