Filled marzipan hearts

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 1 pinch of salt
• 1 egg(s)
• 200 g butter
• 250 g marzipan – raw mass
• 100 g powdered sugar
• 2 tbsp rum
• 2 tbsp sugar
• 125 g apricot jam
• 125 g powdered sugar
• 2 tbsp apricot liqueur
• 30 g chopped pistachios

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for all marzipan fans

Make a shortcrust pastry from flour, sugar, salt, egg, and butter and let it rest in the refrigerator for about 1 hour. Roll out the dough thinly. Use a heart-shaped cookie cutter to cut out cookies and place them on a baking sheet lined with baking paper. Bake at 180°C for about 10-15 minutes. Knead the marzipan mixture with the powdered sugar and rum. Roll out on the sugar to about 3mm thick. Cut out using the same cutter as for the dough, but only use half the amount of cookies. Spread the cookies thinly with jam. Top each cookie with a marzipan heart, place a second cookie on top, and gently press down a little. Make a glaze/icing from the powdered sugar and liqueur and spread it over the tops of the filled hearts. Decorate with pistachios. TIP: I cut my marzipan hearts from two ready-made marzipan sheets. This saves a lot of work!