To make the marzipan sprinkles, quickly make a shortcrust pastry using flour, butter, sugar, lemon zest, vanilla pulp, yolks and salt. Wrap in foil and let rest for 30 minutes.
Cut marzipan into small cubes and mix with jam. Roll out the dough to the thickness of the back of a knife, cut out circles, place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for 10 minutes.
When cooled, decorate each cookie with the marzipan mixture and place in a cool place. Heat the chocolate glazes, glaze the cookies on the marzipan side with the dark glaze and draw stripes with the white glaze using a fork.