Punch Hearts
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251Delicious marzipan hearts with punch topping.
recipe,photo-recipe,flour medium,unsalted butter,marzipan,rum-raspberry flavor,Biscuits,Christmas,Valentine's Day
Biscuits
Ingredients
Ingredients
| baking powder for gingerbread | 1 4 | tsp kcal | 1 | teaspoon | |
| flour medium | 14 1424 | oz kcal | 400 | grams | |
| marzipan | 7 904 | oz kcal | 200 | grams | |
| powdered sugar | 7.75 854 | oz kcal | 220 | grams | |
| raspberry syrup | 1 37 | tbsp kcal | 1 | tablespoon | |
| rum | 2 72 | tbsp kcal | 2 | tablespoon | |
| rum-raspberry flavor | 0 ?? | kcal | 0 | ||
| unsalted butter | 8.75 1835 | oz kcal | 250 | grams |
Recipe
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!
