Almond Raspberry Palmer Cookies

I came up with this the first time I bought marzipan to play with.  It is vaguely better then just eating the marzipan out of the container, and very much more impressive to serve to other people. The effort to effect ratio on this one is awesome.

1 package puff pastry (left on counter to thaw abt 40 mins)
1 package marzipan
8 tablespoons raspberry preserves (could use some other flavor as well if you like)
2 tablespoons amaretto
several tablespoons sugar

Thin our the preserves with the amaretto, so it will spread more easily.
Roll out each piece of puff pastry flat (don't crush it, just get rid of the fold marks from the packaging)
Separate the marzipan into 2 pieces, roll each out flattish to the same length as the longer dimension on the puff pastry.
Put marzipan in the middle of the puff pastry, lengthwise.
Cover puff pastry with preserves/amaretto mixture
Fold the puff pastry in from the edges in sections. It should roll over twice from each edge before it meets in the middle.
Fold it up from the middle, making a vaguely cylindrical roll.
Repeat with 2nd piece. And then put both into the freezer for 10 mins or so to make them easier to cut.
Preheat oven to 400. Cut each roll into 1/4 to 1/2 inch thick slices, and spread them out on the cookie sheet. They will be vaguely heart shaped.
(You can wrap one roll and save it for later in the freezer before cutting it up)
Sprinkle sugar over the cut cookies so the tops crisp up.
Bake 10-12 mins.
Remove from cookie sheet IMMEDIATELY and put on a plate to cool, or they will stick and crumble when you try to take them off.