Dice marzipan. Separate eggs. Mix marzipan, egg white and 50 g icing sugar with the whisk of the hand mixer. Let the puff pastry rest for 5-10 minutes at room temperature. In the meantime, wash the peaches thoroughly, cut them in half and remove the stone.
Warm the jam in a small pot at low heat. Remove the puff pastry from the packaging, unroll it on the baking paper and place it on a baking tray. Spread with the marzipan mixture, leaving an approx. 1.5 cm wide edge all around.
Fold in the edges all around about 2 cm. Place the peaches on the marzipan with the cut surface facing down, brush with the jam. Whisk egg yolks and 2 tbsp. water. Brush the edges of the puff pastry with it.
Sprinkle with almonds. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-18 minutes. Remove from the oven, place on a grid and dust with 1 tablespoon icing sugar.
Whipped cream tastes good with it.