Marzipan Thaler - Weihnachtsgebäck

150 g Wheat Flour

Mix flour and baking powder and sift onto a baking board. Make a depression in the middle. Add the sugar, vanilla sugar and water and mix with some of the flour to form a thick paste. Add the cold butter cut into pieces, cover with the ground hazelnuts and quickly knead all the ingredients from the middle into a smooth dough. If it sticks, let it cool for a while. Roll out the dough to a thickness of about 3 mm, cut out cookies (diameter approx. 4 cm) and place them on a baking tray. Bake in a preheated oven at 190° C  (top and bottom heat) for about 8-10 minutes. Knead the raw marzipan mixture well with the sifted powdered sugar and roll it out thinly on sifted powdered sugar. Cut out the marzipan the size of the cookies. If you want to spare the work of kneading marzipan, you can also buy a ready-rolled marzipan cover. Once the cookies have cooled, spread a thin layer of blackcurrant jelly in the middle and cover with the marzipan cover. For the icing, stir the sifted powdered sugar with enough lemon juice to create a thin mixture. Spread a thin layer of icing over the marzipan top of the cookies and top with chopped pistachios, chopped hazelnuts or halved candied cherries as desired.