Knead together 300g flour, 50g powdered sugar, 2 packs vanilla sugar, 250g margarine, and drops of almond aroma. Wrap the dough in foil and refrigerate for 1 hour.
Remove dough from fridge. Working in portions, roll the dough 2mm thick between foil sheets. Cut out star shapes.
Place the star-shaped dough pieces on a baking sheet lined with baking paper. Bake at 175°C (350°F, or gas mark 2) for about 15 minutes until set.
While the cookies bake, knead together 300g marzipan, 70g powdered sugar, 1 tablespoon almond liqueur, and drops of almond aroma.
Roll the marzipan mixture thinly between foil sheets. Cut out star shapes to match the cookie stars.
Pour 150g apricot jam into a sieve and strain through. Transfer to a small pan and simmer for 3-4 minutes.
Once the cookies have cooled completely, brush each one with the strained jam. Place 1 marzipan star on top of each cookie.
In a clean bowl, beat 1 egg white until stiff peaks form. Fold in 100g powdered sugar. Add yellow food coloring until the desired shade is reached.
Brush the marzipan stars on each cookie with the yellow icing. Allow to dry completely before serving.
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