John Myers
Ingredients for 1 servings:
- 200 g honey
- 100 g powdered sugar
- 70 g butter
- 1 tbsp cocoa powder, unsweetened
- 1 pack of gingerbread spice
- 2 egg yolks
- 400 g flour (type 405)
- ½ pack of baking powder
- 150 g marzipan
- 50 g jam, quince –
- 100 g cake icing, whole milk
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
filled with quince marzipan
Boil honey with sugar and butter. Allow to cool slightly, then add the egg and spices. Sift flour with baking powder and quickly knead into a smooth dough. Roll out with a little flour to about 5 mm thick and cut out hearts. Make a small indentation in the center with a wooden spoon. Mix together the marzipan and quince jam and place a small ball in the indentation. Bake the hearts on baking paper at 170°C for about 10 minutes. Once cooled, dip the hearts completely in the icing and let them drain onto a wire rack. Place on greaseproof paper before removing the icing. Use a fork or chocolate-making knife to dip them in or remove them from the icing.
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