Punch Hearts

1. Preparation of marzipan dough

flour medium 14 oz (400 g) • unsalted butter 8.75 oz (250 g) • powdered sugar 3.5 oz (100 g) • baking powder for gingerbread 1 tsp • marzipan 7 oz (200 g)

Blend flour together with butter, sugar, pinch of salt, baking powder and grated marzipan mass. Work the dough and let it rest for an hour in a cold place.

2. Rolling out of dough

Roll out the dough on floured baking board into the thickness of 5 mm. Cut it into the heart shape.

3. 

Place hearts on the tray covered with baking paper. Bake in oven heated at 355°F (180°C) for cca 15 minutes.

4. Peparation of punch topping

rum 2 tbsp • raspberry syrup 1 tbsp • powdered sugar 4.25 oz (120 g) • rum-raspberry flavor

Prepare punch topping by blending of warm rum with syrup and sugar. Add 3 drops of punch flavour.

5. Dipping into the topping

Dip baked, cooled hearts into the topping on one side. Place on grid and let it harden.