Butter Cream & Marzipan Shortbread light and fragrant

1 the shortbread dough
Preheat your oven to 200°
Mix in a bowl the flour, baking powder, sugar and ground almonds.
Add the butter, flavoring and egg.
Knead the dough with your hands.
Form a ball (at this stage, you can flavor your dough with cinnamon, orange, lemon...)
Roll out the dough and cut shapes with a cookie cutter.
Arrange on a sheet of parchment paper.
Spread a little egg yolk with cinnamon on the biscuits.
Bake for 7-8 minutes and remove from the oven when they just start to brown.

2 the butter cream
Work the butter into a cream for 10 minutes using a mixer.
Gradually add the icing sugar and vanilla.
Add the food coloring.
Mix until you obtain a fluffy cream.
Keep in the refrigerator.

3 the decoration
Roll out the almond paste with a rolling pin.
Cut shapes with a cookie cutter.
Set aside.
Assembly:
Place half a teaspoon of butter cream in the center of your biscuit. Place your almond paste decoration on top by pressing gently to spread the cream.