almond Hearts

  • 225 g flour
  • 1 Pinch Salt
  • 1 packet Bourbon vanilla sugar
  • 100 g Sugar
  • 75 g ground almonds (without skin)
  • 1 Egg (size M)
  • a few drops of bitter almond flavor
  • 125 g butter or margarine
  • 100 g Icing sugar
  • 300 g marzipan raw mass
  • a few drops of red food coloring
  • 100 g red currant jelly
  • flour
  • baking paper
  • powdered sugar
  • Icing sugar
90 minutes
light
1.
For the dough, flour, salt, vanilla Put sugar, sugar, almonds, egg, bitter almond flavor and fat in flakes in a mixing bowl and knead with the dough hook of the hand mixer. Then knead again well with your hands. Cover and chill for about 30 minutes. Then roll out about 2 mm thick on a floured work surface. Cut out hearts with different sized heart cutters and place on two baking sheets lined with baking paper. Bake one after the other in the preheated oven (electric stove: 175 ° C / gas: level 2) for 10-12 minutes. Take out of the oven, place on a rack and let cool down. In the meantime, sieve powdered sugar onto a work surface. Dice the marzipan on top and knead into a smooth mass. Knead with red food coloring. Roll out approx. 1 mm thick on a work surface lightly dusted with powdered sugar. Cut out the same number and size of baked hearts from the marzipan blanket. Heat the jelly in a small saucepan over low heat while stirring. Spread it thinly on the cookies and place the matching marzipan hearts on them. Dust lightly with icing sugar if you like and serve decorated with violets and mint leaves
2.
Wait approx. 30 minutes
1 serving approx.:
  • 90 kcal
  • 370 kJ
  • 1 g protein
  • 4 g fat
  • 10 g carbohydrates

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