Raspberry marzipan hearts

Ingredients for 1 servings:

• 200 g butter, room temperature
• 100 g powdered sugar
• 1 egg yolk
• 1 pinch of salt
• ½ vanilla pod(s), the pulp
• 1 lemon(s), zest
• 4 g baking powder
• 300 g wheat flour type 405
• 150 g marzipan paste
• 60 ml raspberry liqueur
• 100 g orange marmalade
• 200 g fondant
• 25 ml raspberry liqueur
• 25 g white chocolate
• 10 g chopped pistachios

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

with raspberry liqueur, makes about 35 pieces

Knead the butter, powdered sugar, egg yolks, salt, vanilla pulp, and lemon zest into a smooth mixture. Sift the flour and baking powder together, and knead into the butter mixture. Shape the shortcrust pastry into a ball, wrap in cling film, and chill for about 2 hours. Preheat the oven to 190°C (top/bottom heat). Knead the dough briefly and roll out to a thickness of about 2.5 cm. Use a heart-shaped cookie cutter to cut out cookies and place them on baking sheets. Bake each sheet individually on the middle shelf of the oven for 10-12 minutes, until the hearts are golden brown. Mix the marzipan mixture with 60 ml of raspberry brandy until smooth. Spoon a little mixture onto each of the two hearts and sandwich the two cookies together. Bring the orange jam to a boil. Dip the tops of the sandwiched hearts into the marzipan mixture, shake off excess moisture, place on baking paper, and let dry for 15 minutes. Warm the fondant and 25 ml of raspberry brandy in a metal bowl over a double boiler and stir until thickened. Dip the tops of the hearts into the fondant, shake off excess water, and let dry for 30 minutes. Melt the chopped chocolate over a double boiler and decorate the cookies, then sprinkle with chopped pistachios. Let the cookies dry for 2-3 hours.