Roughly dice the marzipan. Separate the eggs. Cover and chill the egg white in a mixing bowl. Beat butter, sugar, vanilla sugar, marzipan and cinnamon with the whisk of the hand mixer until frothy. Gradually stir in the egg yolks. Add flavour. Mix flour and baking powder and stir alternately with cream and liqueur into the fat egg mixture.
Add almonds and stir in briefly. Beat the egg whites with the whisks of the hand mixer until stiff. Fold into the dough in portions. Place one sauce ladle of dough in each hot, greased waffle iron (five-part heart shape). Bake about 12 waffles in a row at medium heat until golden brown. Serve dusted with icing sugar