John Myers
Marzipan – Chocolate – Hearts …
The perfect marzipan – chocolate – hearts … recipe with a picture and simple step-by-step instructions.
- 275 g Flour
- 50 g Ground almonds
- 25 g Cocoa powder
- 75 g Sugar
- 1 Knife point Salt
- 1 Knife point Ground cinnamon
- 1 Knife point Ground cloves
- 200 g Butter
- 1 Egg yolk
- 150 g Marzipan raw mass
- 4 tablespoon Powdered sugar
- 3 tablespoon Exotic Christmas jam from my KB
- Or Orange jam
- 200 g Dark chocolate couverture
- Winter decor sprinkles
- Put the flour, almonds, cocoa powder, sugar, salt and spices in a bowl and mix. Add the butter and egg yolk and knead everything into a smooth dough. Wrap in cling film and put in the fridge for an hour.
- Roll out the dough on a little flour. Cut out hearts and place on a baking sheet lined with baking paper. Bake in the oven at 175 degrees for about 8 to 10 minutes. Let cool down.
- Knead the marzipan with the powdered sugar. Roll out thinly between 2 layers of cling film. Warm up the jam.
- Cut out hearts with a slightly smaller cookie cutter. “Stick” with a little jam on the biscuit hearts. Lightly press something on. Let dry.
- Melt the couverture over a hot water bath. Cover the biscuits with it. Sprinkle with the decorative sprinkles. Let dry in a cool place.
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