Pumpkin Seed Marzipan Stars

Preheat oven to 160 degrees hot air.

Put all ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust dough (do not knead too long, dough becomes burnt by hand heat and loses its binding).

Let rest in refrigerator, covered with plastic wrap, for 2 to 3 hours before working.

Roll out the dough on a floured work surface and cut out the stars with a cookie cutter.

Arrange the cut-out cookies on a baking sheet lined with baking paper and bake for about 10-12 minutes.

In the meantime, mix the grated pumpkin seeds with the marzipan and 1 tsp pumpkin seed oil. Put the mass in a cool place. Put the mass on a cling film. On top of it put another cling film. This makes it easier to roll out the very sticky marzipan mass.

Stick the smaller pumpkin seed marzipan stars on the cooled stars with a little jam.

Decorate with icing as desired.

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