Roast the Styrian pumpkin seeds in a pan without oil, let cool on a plate. Caramelize the sugar and add the Styrian pumpkin seeds and put on a sheet of baking parchment. When cooled chop into large chunks. Knead chopped Styrian pumpkin seeds with the marzipan and roll out app. 5 mm. Using small cookie cutters cut out the rolled marzipan, glaze with melted chocolate and decorate as desired. Keep cool. Tip: If the marzipan is too sticky to handle, just put it in the freezer for a few minutes. Use the time to prepare or melt the chocolate icing.