Cut the vanilla pod in half lengthwise and scrape out the pulp. Wash the lemon hot, dry and finely grate half of the peel. Butter, icing sugar, lemon zest, vanilla pulp, 2 egg yolks, 1 pinch of salt, 325 g flour and starch first with the dough hooks of the mixer, then knead with your hands.
Wrap in foil, chill for about 1 hour.
Wash the orange, dry and finely grate half of the peel. Simmer jelly, almonds, honey, orange peel and orange juice for 2 minutes, stirring continuously. Grate marzipan and stir in. Let it cool down.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. Cut the dough in half and roll out each sheet 2-3 mm thin on a little flour.
Cut out approx. 80 squares, possibly with a wavy edge (approx. 4 x 4 cm). Place half of the dough squares on the trays. Place about 1 tsp. quince filling in the middle of each cookie. Mix 1 egg yolk and milk, brush the edges of the pastry with egg milk.
Place a 2nd square on each and press carefully. Spread the biscuits with egg milk and sprinkle with the decoration sugar. Bake in the oven one after the other for 15-18 minutes. Let them cool down.