Almond hearts
easy
90 mins
90 mins
Ingredients
- 225 g Flour
- 1 pinch Salt
- 1 package Bourbon vanilla sugar
- 100 g Sugar
- 75 g ground almonds (without skin)
- 1 egg (size M)
- 7-10 Tbsp a few droplets of bitter almond aroma
- 125 g Butter or margarine
- 100 g Icing sugar
- 300 g Marzipan raw mass
- 7-10 Tbsp a few drops of red food colouring
- 100 g redcurrant jelly
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Icing sugar
Directions
- 1
For the dough, put flour, salt, vanilla sugar, sugar, almonds, egg, bitter almond flavour and fat in flakes into a mixing bowl and knead with the dough hooks of the hand mixer. Afterwards knead again with your hands. Cover and put in a cool place for about 30 minutes. Then roll out on a floured work surface to a thickness of approx. 2 mm. Cut out hearts with heart-shaped cutters of different sizes and place them on two baking trays lined with baking paper.
- 2
Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 10-12 minutes. Remove from the oven, place on a rack and allow to cool. In the meantime, sieve icing sugar onto a work surface. Dice the marzipan and knead to a smooth mixture. Knead with red food colouring. Roll out onto a work surface lightly dusted with icing sugar to a thickness of about 1 mm. Cut out the same number and size of baked hearts from the marzipan cover. Heat the jelly in a small pot at low heat while stirring. Spread a thin layer on the cookies and place the matching marzipan hearts on top.
- 3
Knead with red food colouring. Roll out onto a work surface lightly dusted with icing sugar to a thickness of about 1 mm. Cut out the same number and size of baked hearts from the marzipan cover. Heat the jelly in a small pot at low heat while stirring. Spread a thin layer on the cookies and place the matching marzipan hearts on top. Dust lightly with icing sugar and serve decorated with violets and mint leaves
- 4
Waiting time approx. 30 minutes
Nutrition Facts
90 kcal
10 g
4 g
1 g
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