For the pumpkin seed marzipan cookies, first cut butter and marzipan into small cubes and knead. Sift the flour into a bowl and mix with the eggs and pumpkin seeds, knead in the marzipan-butter mixture, wrap in plastic wrap and store in the refrigerator for about 1 hour.
Flour the work surface and roll out the dough thinly, cut out with a star cutter, place on a baking tray lined with baking paper and bake in a preheated oven at 170 °C for about 15 minutes.
Spread the cooled cookies with a little jam and always put two cookies together and decorate the pumpkin seed marzipan cookies with melted chocolate.
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