Preheat the oven to 300°F and have two ungreased baking sheets ready., Whisk together the flour and salt; set aside., In a medium mixing bowl, beat together the butter, marzipan, sugar, extracts, and egg yolk at medium-high speed until pale and creamy, about 1 minute, scraping the bowl as necessary., Stir in the dry ingredients., Scoop heaping tablespoon-sized balls of dough and space them about 3" apart on the ungreased baking sheets; a level tablespoon cookie scoop works well here., Dip a cookie stamp in flour, center it over a ball of dough, and press it down until the dough is 1/4" to 3/8" thick., Remove the stamp, tapping the edge firmly against the pan if the dough happens to stick., Remove any excess dough if necessary or desired; it’s easy enough to neaten up edges once the cookies have baked., Bake the cookies until they're a light golden brown around the edges (their tops will still be pale), about 18 to 22 minutes., Remove the cookies from the oven, cool them for a minute or two, then transfer them to a rack to cool completely., Store leftover cookies in an airtight container for up to 5 days; freeze for longer storage.