Gingerbread hearts
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
25
- 1 pack of (500 g) Basic mixture "Brown gingerbread" (Dr. Oetker)
- 75 g Butter or margarine
- 1 egg (size M)
- 1-2 TABLESPOONS condensed milk
- 200 g Marzipan raw mass
- 3 TABLESPOONS Apricot liqueur
- 150 g white couverture
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Knead baking mix, fat and egg until smooth. Cover and put in a cool place for approx. 30 minutes. Roll out the dough on a floured work surface to a thickness of approx. 5 mm. Cut out hearts, place on two baking trays lined with baking paper and brush with condensed milk. Bake one after the other in a preheated oven (electric: 175 °C/ gas: 2) for about 12 minutes. Let them cool down.
- 2
Mix marzipan and liqueur. Spread half of the hearts on the underside with the marzipan liqueur mixture and place the remaining hearts on top. Melt the chocolate coating. Dip half of the hearts into it. Leave to dry
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