• Preheat the oven to 160° circulating air or 180° two-sided heat
• First cut the marzipan into little cubes, then add the butter and mix until you get a smooth paste.
• Add the sugar, vanilla extract, the egg and the lemon extract.
• In a separate bowl, mix the flour and cornstarch, then add them to the wet ingredients and mix until everything is well-combines.
• Put the batter into a piping bag with a medium sized star nozzle and press little lines of about 5-7cm on a lined baking sheet.
• Bake for 12 minutes until golden and do so until all the batter is gone.

Filling

• Once the cookies have completely cooled down, spread one with cherry jam (if it's not smooth, blend it) and place the other cookie on top. Let sit until every Marzipanstange is done.

Coating

• For the coating, melt the chocolate bain-marie style over medium heat and dip both ends and place them on a lined cooling tray. Let sit for at least an hour.
• Enjoy!!