Chocolate Dipped Shortbread Cookies
Beat the butter until fluffy. Stir in the sugar, gradually add the eggs and mix well until frothy. Halve the vanilla bean lengthwise, scrape out seeds with a sharp knife, and add the seeds to the butter mixture. Mix the flour with the almonds, add to the butter mixture and stir to form a soft dough. Cover the dough and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Transfer the dough into a piping bag with a star tip and pipe large stick or heart shapes onto the baking sheet. Work the dough quickly. Bake in the preheated oven for 5-8 minutes, depending on the size of the cookies, until lightly golden. Cool on a wire rack.
Combine the marzipan with the icing sugar and knead briefly. Warm in a small saucepan and stir in the rum. Dip the cooled cookies halfway in the marzipan mixture.
Chop the chocolate and melt in a bowl over a hot water bath. Dip the cookies halfway into the chocolate and cool on a wire rack.