In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolks and vanilla bean paste.
In a medium bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined after each addition.
Turn out dough, and divide in half. Shape each half into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes or up to overnight. (If refrigerating overnight, let dough stand at room temperature for about 15 minutes before rolling.)
Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
Between 2 sheets of parchment paper, roll half of dough to ½-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut dough, and place 1 inch apart on prepared pans. Using your thumb or the back of a spoon, create a 1-inch-wide indentation in center of each cookie. Repeat procedure with remaining dough, re-rolling scraps to use all dough. Freeze until firm, about 10 minutes.
Bake until bottoms are lightly browned, 18 to 24 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Spoon White Chocolate Ganache in center of each cooled cookie. Garnish with sparkling sugars, if desired Let stand until ganache is set, about 1 hour. Store in an airtight container for up to 4 days.