Vintage recipe for a marzipan Yule log

On a shortbread dough base, place a biscuit that has been cut to the desired size.
Gently soak it in Cointreau®.
Spread the Cointreau® almond filling evenly, then place a second layer of biscuit on top.
Decorate with raw marzipan softened with egg whites.
Let it set, then bake in a very hot oven on a double-lined baking sheet to brown the surface.
Just before serving, the guest can flambé the log with Cointreau®.