Cut the butter into small pieces. Finely mash the marzipan with a fork. Mix both in a bowl with sugar and salt. Sieve the flour over it in two portions and knead well. Wrap the dough in cling film and chill in the refrigerator for about 1 hour.
Line a baking sheet with parchment paper.
Halve the dough. Roll out each half about 1.5 cm thick and cut into rectangles (approx. 2 x 6 cm). Place on the baking sheet and prick a pattern evenly with the fork. Chill again for 15 minutes.
Preheat the oven to 160 degrees.
Bake the fingers for about 30 minutes. Then sprinkle with sugar immediately. Let cool down.
The back of the fingers can then be coated with liquid orange chocolate. Melt the chocolate beforehand in a water bath (not too hot!).
These biscuits can be kept for 2-3 weeks in tin cans.
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