Marzipan Almond Hearts

Name: Marzipan Almond Hearts
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Butter or margarine; 100 g Icing sugar; 1 pinch Salt; 50 g Marzipan raw mass; 7-8 drops of bitter almond baking oil; 225 g Flour; 50 g shelled, ground almonds; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 25 g Almond slivers; 100 g firm nut nougat; 7-10 Tbsp masse; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; Baking paper and freezer bags

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Butter or margarine
100 g Icing sugar
1 pinch Salt
50 g Marzipan raw mass
7-8 drops of bitter almond baking oil
225 g Flour
50 g shelled, ground almonds
1 Egg Yolk
1 TABLESPOON Whipped cream
25 g Almond slivers
100 g firm nut nougat
7-10 Tbsp masse
7-10 Tbsp Cling film
7-10 Tbsp Flour
Baking paper and freezer bags

Directions

1
Cream soft fat, icing sugar and salt. Knead marzipan and bitter almond oil, then add to the fat-sugar mixture. Add flour and ground almonds. Wrap the dough in foil and refrigerate for 30 to 60 minutes.
2
Roll out the dough on a lightly floured work surface to a thickness of about three millimetres mm. Cut out 55 hearts (6 cm wide, 4 cm high) and place them on two baking trays lined with baking paper. Mix egg yolk and cream and brush the hearts with it.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: stage 2) for ten to twelve minutes one after the other. Let them cool down. Roast the almond slivers in a pan without fat until golden yellow, let them cool down. Heat the nougat mass in the closed bowl in a hot water bath.
4
Pour half of the mixture into a freezer bag, cut off a small corner. Pour a blob on each heart. Sprinkle with almond slivers and let dry. Results in 55 hearts.