Roughly dice the marzipan. Pass 60 g icing sugar and flour through a fine sieve. Separate the egg. Put the egg white, icing sugar, flour and marzipan in a bowl and knead to a smooth mixture with the dough hooks of the hand mixer. Finely chop the candied cherries and knead them in
Halve the dough and form it into 2 rolls (approx. 30 cm long; 2.5 cm Ø). Whisk the egg yolk and cream, brush the rolls with it. Cut into trapezoidal shapes (approx. 5 cm/1.5 cm) and place on a baking tray lined with baking paper. Knead dough remains and process in the same way. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 20 minutes
Remove from the oven, place on a cake rack and leave to cool for about 20 minutes. Sift 2 tbsp. icing sugar, mix with 1 tsp. water and liqueur to a thick icing. Pour the icing into a freezer bag, cut off a small corner, sprinkle thin strips over each cookie, sprinkle with sugar pearls. Leave to dry for about 30 minutes, pack in an airtight tin
Waiting time approx. 50 minutes