For the Easter Nut Chocolate Hats, mix the grated walnuts with baking powder, separate the eggs and beat the egg whites until stiff.
Mix well egg yolks, margarine or butter with egg yolks, sugar or honey, vanilla sugar, rum and lemon or orange zest.
Then mix in walnuts and finally fold in beaten egg whites and mix gently. Pour the mixture into small muffin tins completely full, so that when baking the mixture overflows and a rim (the brim of the hat) is formed.
Bake for about 25 to 30 minutes at 160°C and let cool. While baking, roll out the marzipan and cut out circles the size of the top of the hat and motifs for decoration.
Then melt the couverture in a water bath. After baking, let the hats cool, finally take them out of the mold and place them on the brims.
Cut the hats crosswise in the middle, spread with jam and reassemble. Spread the top with jam as well and place the marzipan circles on top. Then, using a brush, brush the Easter Nut Chocolate Hats with chocolate glaze and place the marzipan designs on top.