Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.
9 ounces all-purpose flour (about 2 cups)
1 cup powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup almond paste, crumbled
1 tablespoon butter, chilled and cut into small pieces
1/3 cup fresh orange juice
3 tablespoons canola oil
2 cups powdered sugar
3 tablespoons 2% reduced-fat milk
How to Make It
To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking soda, cardamom, and salt in a food processor; process until blended. Add almond paste and butter; process until blended. Combine juice and oil. With processor on, slowly pour juice mixture through food chute; process until dough forms a ball.
Divide dough in half. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll each half of dough, still covered, to a 1/4-inch thickness. Chill 1 hour.
Preheat oven to 375°.
Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Cut with a 2 1/2-inch star-shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining half of dough.
To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread about 1 teaspoon icing over each warm cookie; chill 1 hour.