Königsberg Jelly Hearts

Ingredients for 1 servings:

• 1 package baking mix, for shortcrust pastry, 250 g
• 250 g butter
• 1 egg(s)
• Flour, for rolling out
• 250 g marzipan paste
• 1 egg(s)
• 50 g sugar
• 1 medium egg yolk
• 1 tsp cream
• 150 g jelly (currant), red

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For approx. 60 pieces

Pour the baking mix into a mixing bowl. Add the softened butter and egg and knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for at least 3 hours. Then roll out the dough thinly on a floured surface and cut out approximately 60 hearts (approx. 5 cm in size). Place the hearts on two baking sheets lined with baking paper. Pre-bake one after the other in a preheated oven at 175°C for 5 minutes. Mix the marzipan, egg, and sugar with the whisk of a hand mixer. Whisk the egg yolk and cream. Transfer the marzipan mixture to a piping bag fitted with a small star-shaped nozzle. Pipe the marzipan mixture onto the edges of the pre-baked hearts, carefully brush with the beaten egg yolk, and return to the oven for another 5-8 minutes. Let the cookies cool slightly. Warm the redcurrant jelly, transfer it to a freezer bag, and cut off a small corner. Pipe the jelly into the center of the hearts and let it cool.