Filled gingerbread hearts
easy
90 mins
90 mins
Ingredients
- 125 ml Milk
- 1/2 TABLESPOON salt of the hartshorn
- 500 g Flour
- 2 TABLESPOONS Gingerbread spice
- 1 package (6 g) Orange fruit
- 1 TABLESPOON Cocoa powder
- 75 g Sugar
- 125 ml liquid honey
- 125 ml Sugar beet syrup
- 200 g Marzipan raw mass
- 1 TABLESPOON Rum
- 50 g Candied orange and lemon peel
- 3 TABLESPOONS Lemon juice
- 150 g Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Heat the milk lukewarm and dissolve the ammonium bicarbonate in it. Knead flour, gingerbread spice, orange fruit, cocoa, sugar, honey, syrup and the deer horn salt milk with the dough hooks of the hand mixer to a smooth dough. Finely chop the candied orange and lemon peel. Add marzipan and rum and stir until smooth. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm, cut out half of each large (approx. 6.5 cm Ø) and small (approx. 6 cm Ø) heart.
- 2
Knead dough remains together, roll out again and cut out hearts. Spread the marzipan mixture over the small hearts. Leave the edge of the dough slightly free and brush with water. Fold over the large hearts, press them on and place them on 2 baking trays lined with baking paper. One after the other in a preheated oven (electric cooker: 200 °C/ gas: level 3)
- 3
Bake for 12-15 minutes. Remove the hearts from the baking tray and let them cool down on a cake rack for about 30 minutes. Stir sifted icing sugar and lemon juice until smooth. Pour the icing into a small freezer bag, cut off one corner. Decorate the hearts differently with it. Press small candied lemon peel cubes into the moist icing as desired. Results in about 45 pieces
Nutrition Facts
100 kcal
21 g
1 g
2 g
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