Snow hearts
easy
90 mins
90 mins
Ingredients
- 50 g cold marzipan paste
- 275 g Flour
- 125 g Sugar
- 1 package grated orange peel
- 1⁄2 Tsp Spekulatius spice
- 7-10 Tbsp Salt
- 150 g cold butter
- 1 egg + 1 egg white (size M)
- 100 g flaked almonds
- 7-10 Tbsp Flour
- 100 g + possibly some powdered sugar
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Gift ribbons
Directions
- 1
Roughly grate the marzipan. Knead the flour, sugar, orange peel, speculoos spice, 1 pinch of salt, butter in pieces and 1 egg first with the dough hooks of the mixer and then briefly with your hands to a smooth dough.
- 2
Wrap dough in foil and chill for about 1 hour.
- 3
Line two baking trays with baking paper and sprinkle with almonds. Roll out the dough on some flour to a thickness of 2-3 mm. Cut out approx. 35 hearts with two heart-shaped cutters of different sizes (5.5 cm and 7 cm Ø).
- 4
Spread hearts on the trays and press lightly on the almonds. Slide the remaining almonds under the hearts. Make holes in the hearts to hang them up using a punched nozzle (approx. 1 cm Ø). Beat 1 egg white and 1 pinch of salt until stiff, while pouring in 100 g icing sugar.
- 5
Pour the beaten egg whites into a piping bag with a small perforated spout and squirt onto half of the hearts, leaving a small rim around the perforation.
- 6
Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 12-14 minutes. Let them cool down. Dust the hearts with icing sugar and pull pretty gift ribbons through the holes.
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