Unwrap the cake and brush a thin layer of apricot glaze over it.
Knead the marzipan until soft, then roll it out on a surface dusted with royal icing sugar to form a circle about 35cm across.
Place the marzipan over the cake, smooth it down, and trim the excess.
Spray the marzipan lightly with gold spray, then heavily spray almonds.
Break four of the remaining amaretti biscuits into nuggets.
Mix royal icing sugar with water until thick but runny, then spoon it over the cake and spread it to the edges.
Decorate the cake with whole and broken biscuits, almonds, and sugar decorations.
Dust with icing sugar through a fine sieve for a snowy effect.
Allow the icing to set before serving.
Enjoy your glittering Amaretti Christmas Cake!