Tangerine linz hearts

1. Preparation of dough

all-purpose flour / plain flour 1.1 lb (500 g) • unsalted butter 10 oz (280 g) • powdered sugar 4.25 oz (120 g) • ground walnuts 3.5 oz (100 g) • vanilla sugar 0.25 oz (8 g) • baking powder for gingerbread 1 • egg yolk 2 pcs • chicken egg 1 pc • salt

Cut the butter into smaller pieces and put in a bowl. When the butter softens, add flour, sugar, a pinch of salt, ground nuts, vanilla sugar, baking powder, egg yolks, whole eggs to the bowl. Knead the dough with your hands.

2. 

Let the dough rest in the cold for 30 minutes. Preheat the oven to 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Roll the dough to a thickness of about 3 mm. Cut hearts out of the dough, which you place on a baking sheet lined with baking paper. Bake for 10 minutes at 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Let the biscuits cool.

3. 

powdered sugar 3.5 oz (100 g) • tangerine juice 2 tbsp

Prepare the icing by dissolving the sugar in the tangarine juice.

4. 

Soak the hearts from one side in the icing. You can decorate the hearts with gummy bears. Let it solidify in the cold.