Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour
- 75 grams sugar
- 85 g butter, cut into pieces
- 1 egg (s)
- 150 g honey
- 1 teaspoon baking soda
- 2 tablespoon hazelnuts, ground
- 0.5 ½ pack gingerbread spice
- 100 g jam (strawberry)
- 300 g marzipan
- 100 g powdered suar
- 300 g couverture (dark chocolate)
- 50 g couverture, white
- flour for rolling
- 1 shot rum
Print Recipe
Pin Recipe Instructions
- Knead the flour with sugar, pieces of butter, egg, honey, baking soda, hazelnuts and spices until smooth and leave to rest in a cool place for approx. 1 hour.
- Roll out the dough about ½ cm thick on a floured work surface and cut out hearts with a mold and place on a baking sheet lined with baking paper.
- Bake in a preheated oven at 200 ° C for approx. 8–10 minutes. Let cool down.
- In the meantime, heat the jam with a dash of rum and thinly coat the hearts with it. Knead the marzipan with the powdered sugar. Roll out the mixture thinly between 2 layers of cling film. Cut out hearts with the same shape and lay them on the cookies.
- Melt the dark couverture in a hot water bath. Cover the hearts with it and then let it dry.
- Melt the white couverture too. Pour into a small freezer bag, cut off a corner and decorate the hearts of your choice.
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