Delicious marzipan hearts with punch topping.
recipe,photo-recipe,flour medium,unsalted butter,marzipan,rum-raspberry flavor,Biscuits,Christmas,Valentine's Day
Biscuits
Cook
No. of servings
30
Ready in
1 h. 30 min.
Difficulty
low
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.
Bon appetit!
baking powder for gingerbread | 1 | tsp | 1 | teaspoon | |
flour medium | 14 | oz | 400 | grams | |
marzipan | 7 | oz | 200 | grams | |
powdered sugar | 7.75 | oz | 220 | grams | |
raspberry syrup | 1 | tbsp | 1 | tablespoon | |
rum | 2 | tbsp | 2 | tablespoon | |
rum-raspberry flavor | - | ||||
unsalted butter | 8.75 | oz | 250 | grams |