Pumpkin Seed Cookies

Sift the flour onto the tabletop and press a well into it. Sift sugar into the well, add yolks, a pinch of salt, lemon zest and pumpkin seeds. Knead butter with raw marzipan until soft, add and mix in well. Only then incorporate the flour and knead everything into a dough. Refrigerate. Roll out the dough to a thickness of 5 mm and cut out cookies. Brush half of them with the egg beaten with water and cover with pumpkin seeds. Place on a baking sheet lined with baking paper and bake at about 180 °C for about 10 minutes until well light brown. Mix Nutella or nougat with the grated pumpkin seeds and spread on the uncovered cookies. Assemble with the remaining cookies.

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