Summary

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

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Instructions

1. 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.
2. 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.
3. Bake in a preheated oven at 200 ° C for approx. 8–10 minutes. Let cool down.
4. 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.
5. Melt the dark couverture in a hot water bath. Cover the hearts with it and then let it dry.
6. Melt the white couverture too. Pour into a small freezer bag, cut off a corner and decorate the hearts of your choice.