Line a baking sheet with parchment paper.

Preheat the bakery oven to 175 ° convection.

Mix the flour with the sugar, the ground vanilla, the gingerbread spice, a pinch of salt and the grated lemon zest in a bowl.

Grate the marzipan and add to the flour mixture with the egg yolk.

Knead everything into fine sprinkles.

Spread about 2/3 on the baking sheet and press firmly.

Mix the jam with the lemon juice and spread on top.

Cover with the remaining sprinkles.

Bake in the preheated oven for about 25 minutes.

Take out, pull from the tray and let cool down for about 5 minutes.

Then cut into diamonds and let cool down completely.