Finely grate the marzipan paste and knead it together with the butter, 120 g powdered sugar, and flour until you have a smooth dough. Shape the dough into 2 rolls, each roughly 4 cm in diameter. Wrap each roll in foil and refrigerate for 1 hour.
In a shallow bowl, mix the 6 tablespoon sugar with the 2 tablespoon ground almonds. Whisk 1 egg yolk. Remove the dough rolls from the fridge. Brush each roll with the egg yolk, then roll them in the sugar-almond mixture until evenly coated. Cut the coated rolls into slices about 5 mm thick.
Place the slices on baking sheets lined with baking paper. Press the chopped almonds onto the top of each slice. In a small bowl, whisk the remaining egg yolk with the 3 tablespoon milk. Brush this mixture onto each cookie. Bake in a preheated oven at 175 °C (347 °F) for 15 minutes.
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