Marzipan hearts with almond icing

1. 

ground almonds 3.5 oz (100 g) • all-purpose flour / plain flour 7 oz (200 g) • powdered sugar 2.75 oz (80 g) • unsalted butter 6.25 oz (180 g) • egg yolk 1 pc

Put flour into a bowl, add sugar, chopped butter, egg yolk and ground almonds. Knead smooth dough, which you wrap in foil and put in the fridge for an hour.

2. 

Roll the dough to thickness about 5 millimeters and cut out the hearts. With a knife, place them on a baking sheet lined with baking paper.

3. 

Bake for 8 minutes at 180 °C.

4. 

marzipan 7 oz (200 g) • corn starch

Roll the marzipan dough on a board sprinkled with a little corn starch, to a thickness of about 3-4 millimeters. Cut hearts out.

5. 

jam raspberry

Spread the baked heart with jam, cover with a marzipan heart and place the baked heart on top.

6. 

almon liquer Amaretto 3 tbsp • powdered sugar 5.25 oz (150 g)

Prepare the icing by mixing the sugar with the liqueur.

7. 

icing decorations

Soak the hearts partly in the icing, decorate and let the icing dry.