Cappuccino Hearts

Preparation of the dough:

1. 3 Beat the egg white with salt, the sugar and the cappuccino powder in a warm, but not too hot water bath with the stirrer of an electric hand mixer to a creamy, thick mass. Lift the saucepan out of the water bath, stir in the almonds and hazelnuts thoroughly with a wooden spoon. (If the dough is still too sticky, add some ground nuts or almonds).
2. Divide this dough into four parts and wrap each dough piece in cling film and place in the freezer for about 1 hour.
3. In the meantime, line 2 baking sheets with parchment paper, lay out the rolling pin and the heart mold. Place a large sheet of cling film on a work surface (the dough is rolled out on it).

For the two types of casting

1. Beat the remaining egg white with the whisk of the food processor until stiff, gradually adding the sifted powdered sugar.
2. Remove about 2-3 tablespoons of this white glaze and place in a second bowl, sieve the tablespoon of cocoa powder over it, add the tablespoon of amaretto and stir thoroughly with a small whisk. Pour the brown glaze into a disposable piping bag and set aside for the time being. For the time being, cover the bowl with the white glaze with a damp cloth to prevent it from drying out

Further processing of the dough

1. Preheat the oven to 160 ° top / bottom heat.
2. Take a piece of dough out of the freezer, place it on the cling film provided, place one half of the foil over the dough, and use the rolling pin to roll out the dough to a thickness of approx. 8 mm.
3. Cut out hearts with the heart shape (dipping the shape in cold water from time to time) and place on the prepared baking sheet.
4. Brush the hearts with the white glaze using a fine brush. (Work pretty quickly so that the glaze does not get too dry) Use the dark glaze in the disposable piping bag (cut a small tip from the piping bag) to spray lines over the light glaze and pull across the lines with a fine wooden stick. Do the same with the remaining 3 dough pieces.
5. The hearts are baked on the middle rack of the oven at 160 ° for about 10-12 minutes.
6. Allow the fully baked cappuccino hearts to cool on the baking sheet for about 5-7 minutes, then loosen them with a pallet and let them cool completely (10-12 hours) before they are packed in pastry jars. Good Appetite!