Coarsely grate the marzipan. Mix the icing sugar, marzipan, starch, egg white and ground almonds with the whisk of the mixer to a geschme
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper, spray approx. 35 strips (approx. 5 cm long) on top. Press a little flatter. Spread the flaked almonds on top and press them down lightly as well. Bake in the hot oven for 12-15 minutes one after the other. Take out and let cool down.
Roughly chop the chocolate coating. Melt the couverture and coconut oil in a hot water bath. Leave to cool a little. Dip the ends of the almond sticks into the couverture, let them drain and dry on baking paper.