Cinnamon hearts with candied orange

Name: Cinnamon hearts with candied orange
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g Icing sugar; 3 Protein (size M); 1/2 packet (3 g) Orange fruit; 500 g ground hazelnuts; 1 package Vanillin sugar; 3 TSP with cinnamon; 1 TABLESPOON Rum; 17 (approx. 340 g) candied orange slices; 2 TABLESPOONS Orange marmalade; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g Icing sugar
3 Protein (size M)
1/2 packet (3 g) Orange fruit
500 g ground hazelnuts
1 package Vanillin sugar
3 TSP with cinnamon
1 TABLESPOON Rum
17 (approx. 340 g) candied orange slices
2 TABLESPOONS Orange marmalade
7-10 Tbsp Icing sugar
baking paper

Directions

1
Sift the icing sugar. Beat the egg whites with the whisks of the hand mixer until stiff. Whip the icing sugar into the mixture by the spoonful. Take off 6 tablespoons (approx. 130 g) of egg white mass and mix with orange fruit.
2
Stir hazelnuts, vanillin sugar, cinnamon and rum into the remaining meringue. Sieve some icing sugar onto a work surface and roll out the hazelnut dough 1/2-1 cm thick. Cut out about 50 hearts and spread them on two baking trays lined with baking paper.
3
Knead the dough again and again and roll out again. Spread hearts with orange meringue. Bake in the preheated oven (electric: 150 °C/ gas: level 2) for 18-20 minutes. Let cool on a cake rack.
4
In the meantime cut out small hearts from the orange slices as desired. Warm the jam and pass it through a sieve. Spread orange hearts with jam and stick them on the cinnamon hearts. Leave to dry.
5
Store hearts cool and dry in tightly closed cans.