Punch Hearts

Punch Hearts


Delicious marzipan hearts with punch topping.


No. of servings


Ready in

1 h. 30 min.





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.

Preparation of marzipan dough

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.

Rolling out of dough


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.

Peparation of punch topping

5. Dipping into the topping

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

Dipping into the topping

Bon appetit!

baking powder for gingerbread1tsp1teaspoon
flour medium14oz400grams
powdered sugar7.75oz220grams
raspberry syrup1tbsp1tablespoon
rum-raspberry flavor-
unsalted butter8.75oz250grams


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