Summary

Ingredients

• 400 g flour
• 200 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 200 g butter
• 250 g marzipan raw mixture
• 100 g powdered suar
• 2 tablespoon rum
• 2 tablespoon sugar
• 125 g apricot jam
• 125 g powdered suar
• 2 tablespoon apricot liqueur
• 30 g pistachios, chopped

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Instructions

1. Make a shortcrust pastry from flour, sugar, salt, egg and butter and let it rest in the refrigerator for about 1 hour.
2. Roll out the dough thinly. Cut out cookies with a heart cutter and place on a baking sheet with baking paper.
3. Bake at 180 ° C for about 10-15 minutes.
4. Knead the marzipan mixture with the powdered sugar and the rum. Roll out about 3mm on sugar. Cut out with the same mold as for the dough, but only half of the number of cookies.
5. Spread the cookies thinly with the jam. Cover 1 cookie with a marzipan heart each, place a second cookie on top and gently squeeze it a little.
6. Make a glaze / glaze from the powdered sugar and liqueur and coat the top of the filled hearts with it. Garnish with the pistachios.
7. TIP: I cut my marzipan hearts out of 2 finished marzipan blankets. This saves a lot of work!