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# Preparing the dough
In a bowl, mix the ground almonds, almond flour and granulated xylitol.
Add the softened butter, egg and egg yolk.
Mix until everything is well combined. You will get a sticky dough.
Now divide the dough in half (about 14 ounces or 400 g each) and wrap in cling film.
Rest in the fridge for 2 hours. You can also leave the dough in the fridge overnight.

# Preparing the marzipan
If you can get them, buy extra finely ground almonds for the marzipan. Alternatively, in a food processor grind the ground almonds, so that they are ground even finer.
If you can only get granulated xylitol, grind it with a food processor.
In a bowl, mix the finely ground almonds, powdered xylitol, rose water and bitter almond aroma. Add water little by little until the marzipan comes together.

# Assembling the dough and marzipan
Roll out one portion of dough between two layers of cling film.
If you want diamond-shaped cookies without off-cuts, roll the dough into a big diamond shape measuring about 12 inches by 6 inches (30 cm by 15 cm). I've attached a template in the photos section, which you can print out twice and lay next to each other for orientation.
Now roll out the marzipan between two layers of cling film and carefully lay it on top of the dough. I like to remove one layer of marzipan and then flip it onto the dough. Be sure to check that the shape will be in the right direction, else flip it before putting it on the dough.
Finally, roll out the second portion of dough and proceed as with the marzipan.
Cover the dough-marzipan sandwich with cling film and mark 1 inch sections on the sides. Then use a ruler and the back of a knife to connect the marks, making an indentation into the dough.
Chill in the freezer for about half an hour to firm up the dough.

# Baking the cookies
Remove the cling film and cut the dough along the indentations.
Transfer each diamond to a baking tray lined with parchment paper and bake for about 15 minutes.
Let cool completely.

# Decorating the cookies
Heat the xylitol in a pot with the tiniest amount of water (10 drops).
Once you get a homogenous mixture, add some matcha powder to color the icing green.
When hot, the icing is a dark, translucent green. When it dries it will become opaque and lighten in color considerably.
Let cool slightly, so that the icing thickens a bit.
Brush the still hot icing on the cookies and let dry completely.
If the icing cools down too much, you can heat it in the microwave at 600 W for 10 seconds.
Finally, cover half of each diamond and dust with some powdered xylitol.

Nutrition Facts

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