Marzipan Cookies with Apricot Jam
Beat butter, sugar and marzipan with a hand mixer for 2 minutes until foamy.
Stir in eggs successively, then fold in flour and almonds.
Line a baking sheet with parchment paper. Pour batter into a piping bag and form large rings, each about 6 cm (approximately 2 1/4 inches). Bake in a preheated oven at 175°C (approximately 350°F) for about 15 minutes, remove and cool.
Heat jam in a saucepan. Coat the bottom half of each cookie, place two cookies together to form a sandwich and let dry. Dust tops of each cookie with cocoa powder and powdered sugar.