Marzipan crunchy coins

Ingredients for 70 servings:

• 200 g butter, soft
• 150 g marzipan – raw mass
• 80 g sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g almond(s), flaked
• 200 g flour
• 50 g dark chocolate with 70% cocoa content

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mix the butter with the marzipan, sugar, and salt until smooth. Stir in the egg and almonds. Sift the flour over the dough, stirring in some of it and kneading in some of it. Shape the dough into two 35 cm long logs. Wrap in foil and chill for 2 hours, then cut into 8 mm thick slices and place them, leaving space between each slice, on a baking sheet lined with baking paper. Bake on the middle shelf of a preheated oven (175 °C) (Gas Mark 2) for 10-15 minutes. Cool on a wire rack. Melt the chocolate and pipe very thin lines onto the coins.