• In a stand mixer with the paddle attachment, soften almond paste.
• Add in butter and mix until soft and smooth.
• Combine mixture with sugar, salt, vanilla and lemon zest and mix until fluffy.
• Add eggs and mix until incorporated well.
• Mix in flour until completely combined.
• Store in refrigerator for four hours or overnight.
• After chilling the dough, roll out on a smooth surface to ¼ inch thick.
• Cut out duck shapes and place on cookie sheet lined with parchment or wax paper.
• Bake 350 degrees for 12 minutes or until golden brown.
• Set aside to cool.

• With a stand mixer and paddle attachment, soften almond paste. 
• Add sugar and mix until combined well.
• Slowly add in egg yolk and mix until completely incorporated.  Mix should be fairly thick but not too firm.  Test with a spoon or spatula.  If too thick to scoop out, add a little more egg yolk (you don’t want mix to be runny as you need to pipe).
• Place paste in a pastry bag with a small star tip.
• Pipe around border of duck cookie and set aside to dry for at least 8 hours.
• After drying, bake in oven at 400 degrees until paste is lightly brown.
• Set aside to cool.

-After cookies are cool, heat raspberry jam/marmalade in saucepan, over low heat, until smooth.

-If still not smooth, add a small amount of water to smooth.

-Pour over middle of duck cookie to fill in cookie.  Let cool.

-While you wait, melt the chocolate coating in a bowl over a saucepan filled ¼ full with water.

-Then dip each cookie into the chocolate halfway up the cookie and place on parchment or wax paper to dry.

-Enjoy!