For the Schokostangerl, lightly heat the butter with the marzipan in the microwave so that they can be mixed well. Then stir until the marzipan has mixed with the butter without lumps.
Add salt and sugar and continue to stir. Then stir in the egg. Fold in the sifted cocoa and the sifted flour. Fill into a piping bag with a large nozzle and pipe sticks of approx. 5-6 cm onto a baking tray with baking paper.
Bake at 150 °C for about 15 minutes. Dip the cold cookies in chocolate icing.
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