Dark marzipan-cinnamon hearts

Name: Dark marzipan-cinnamon hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 250 g Icing sugar; 3 Protein (size M); 100 g Marzipan raw mass; 1 package Vanillin sugar; 2 TABLESPOONS Cocoa powder; 3 TSP Cinnamon; 300 g ground almonds (with skin); 200 g ground hazelnuts; 7-10 Tbsp Silver beads; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

250 g Icing sugar
3 Protein (size M)
100 g Marzipan raw mass
1 package Vanillin sugar
2 TABLESPOONS Cocoa powder
3 TSP Cinnamon
300 g ground almonds (with skin)
200 g ground hazelnuts
7-10 Tbsp Silver beads
baking paper

Directions

1
Sift the icing sugar. Beat the egg whites with the whisks of the hand mixer until stiff. Stir in icing sugar by the spoonful. To coat the hearts, remove approx. 5 heaped tablespoons of beaten egg whites. Finely grate the marzipan and stir it with vanilla sugar, cocoa, cinnamon, almonds and nuts into the remaining beaten egg whites
2
Roll out the dough between two layers of baking paper 0.8-1 cm thick. Cut out hearts in two different sizes (5 + 6 cm Ø). Knead the rest and roll out again. Spread the hearts on 2 baking trays lined with baking paper and brush with beaten egg white. Sprinkle with silver beads as desired
3
Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes. Allow to cool on cake racks