Mix the flour with the sugar, vanilla sugar, salt and ground almonds, and pile up on the work surface. Make a well in the center of the flour mixture and add the chopped butter and the eggs in it. Chop the ingredients together with a knife (best with a dough scraper). Quickly knead into a smooth dough. Add a little flour or cold water as required.Wrap the dough in plastic wrap and chill for about 30 minutes in the refrigerator.
Line a baking sheet with parchment paper.
Divide the dough into portions and rolle ach portion to 2-3 mm thin. Cut out bunny-shaped cookies from the rolled dough and place on the baking sheet. Bake in a preheated oven at 170°C (fan: 150°C, gas mark 2) (approximately 340°F) until golden brown, about 10-12 minutes.
Meanwhile, warm the jelly in a small pot so that it becomes liquid. Take out the baked cookies from the oven and allow to cool for 1-2 minutes. Brush the cookies with the jelly while still hot and stick 2 cookies together. Place the cookies on a wire rack and leave to cool.
Mix the powdered sugar with the orange juice to form a thick glaze. Brush the cookies with the glaze and let dry.
Serve in a basket at choice.