Cut the marzipan mixture into small pieces and stir in a bowl with the butter, using the hand mixer on the highest setting, until smooth. Gradually stir in the cane sugar until a bound mass has formed. Sift the flour and stir in two portions.
Halve the dough and wrap half of each in cling film and refrigerate for at least 30 minutes. The dough is too soft to shape beforehand.
Then form a 24 cm long stick with a width of 6 cm and a height of 2.5 cm from each half on a lightly floured surface. Wrap the dough sticks again in cling film and chill for at least another 2 hours or freeze in the freezer for 40 minutes.
Preheat the oven with hot air to 140 - 160 ° C or with top / bottom heat to 160 - 180 ° C. Cut the dough sticks into approx. 7 mm thick slices and place them on the baking sheets lined with baking paper. Leave a gap of 3 cm as the biscuits come apart a little while baking. Score each biscuit lengthways with a cake fork and sprinkle with cane sugar or sugar.
Bake the biscuits for about 10-12 minutes. They should be golden brown around the edges. Make sure to let them cool down on the baking sheet, as they are still soft when hot. The biscuits taste best after they have been stored for about 5 days in a well-closing tin.
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