Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until combined.

In a separate bowl, whisk together the all-purpose flour and a pinch of salt, and then gradually incorporate into the butter mixture until just combined.

In a food processor, pulse blanched almonds until finely ground, then add powdered sugar and almond extract until a smooth dough forms. You can add corn syrup if it’s too dry.

With damp hands, scoop a piece of cookie dough, flatten it, add marzipan in the center, and fold the dough around to form a ball.

Arrange the cookies on the baking sheet, pressing slices of blanched almonds on top for garnish.

Bake for 12-15 minutes or until golden and the edges are set. Allow to cool on the baking sheet for a few minutes.

Transfer to a wire rack to cool completely, and dust with confectioners’ sugar before serving.