John Myers
Histamine-free Linz Vanilla Marzipan Hearts
The perfect histamine-free linz vanilla marzipan hearts recipe with a picture and simple step-by-step instructions.
- 150 g Margarine
- 50 g Powdered sugar
- 1 Egg
- 1 pinch Salt
- 50 g Marzipan
- 150 g Ground almonds
- 150 g Spelled flour
- 1 pinch Ground cinnamon
- 1 Vanilla pod
- 2 Egg yolk
- 125 g Currant jelly
- Icing sugar for dusting
- Mix the soft fat with powdered sugar until frothy, then stir in the egg, salt and chopped marzipan.
- Scrape out the vanilla pod and stir in the vanilla pulp with the almonds, flour and a pinch of cinnamon (if you like, you can also add a little rum flavor) and knead the mixture to form a smooth dough.
- Wrap in cling film and place in the refrigerator for 2 to 3 hours.
- Preheat the oven to 150 °. Then roll out the dough thinly and cut out hearts. Cut out hearts from half of the hearts with a smaller shape.
- Brush with whisked egg yolk and bake in a preheated oven at 150 ° for 10-12 minutes.
- Let cool down. Dust the hearts with icing sugar with the center cut out.
- Slightly heat the jelly. Put 1 blob on each of the hearts. Immediately put a heart on each with the center punched out.
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