Apricot marzipan hearts

Ingredients for 50 servings:

• 50 g apricot(s), dried, very finely chopped
• 200 g marzipan – raw mass
• 200 g flour
• 190 g powdered sugar
• 1 lemon(s), grated peel, untreated
• 100 g butter or margarine
• 150 g apricot jam for spreading
• 4 tbsp powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the finely chopped apricots with the marzipan mixture, egg, flour, sugar, lemon zest, and butter into a smooth dough. Cover the dough and let it rest in the refrigerator for 30 minutes. Then roll it out on a floured surface to a thickness of about 3 mm and cut out hearts. Cut out the center of half of the hearts using a smaller heart shape. Knead the leftover dough again, roll it out, and cut out more hearts, both with and without holes. Place it on a baking sheet lined with baking paper and bake in the oven on the second rack from the bottom for about 12 minutes at 175 degrees Celsius. Let it cool on a wire rack. Heat the jam in a saucepan. Brush the hearts with it, dust the hearts with icing sugar, and place them on top of the coated hearts.