Marzipan Oatmeal Cashew Nut Cookies

Heat the oil in a non-stick frying pan and toast the oat flakes in it, stirring throughout, until golden brown. Remove from the frying pan and while still hot, mix with half of the honey and cool. Finely chop the nuts and roast half of them without fat with the remaining honey in the coated frying pan to make brittle. Then cool down.

Coarsely chop the marzipan. Knead into a dough with the remaining nuts and the oat flakes. Mix half of the dough with Amaretto, the other half with Grand Marnier. Form a roll from each of the two halves of the dough and cut thick slices into small pieces on the spot. Flatten the amaretto slices into cookies and twist the Grand Marnier slices into balls. Crush the brittle and roll the cookies and balls in it. Melt the cooking chocolate in a water bath. Form a small bag out of greaseproof paper, put cooking chocolate in it, cut the tip of the bag into small pieces and decorate the cookies and balls with stripes.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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