Valentine's Chocolate Marzipan Hearts
About this recipe
Healthiness : (38 votes)
Difficulty: 
Comments: Ths recipe includes the following skills: rolling out, greasing a tin, sieving, rubbing in, and separating an egg
Preparation Time: 20 minutes, 30 minutes chilling time
Cooking Time: 10 minutes and cooling time
Number of servings: Makes about 10 cookies
Serving suggestions: Serve with a glass of milk or wrap in cellophane as a gift.
These delicious chocolate hearts have a soft marzipan middle. Dust with icing sugar and cocoa. They are not only tasty but make a lovely gift or treat.

Comments: Ths recipe includes the following skills: rolling out, greasing a tin, sieving, rubbing in, and separating an egg
Preparation Time: 20 minutes, 30 minutes chilling time
Cooking Time: 10 minutes and cooling time
Number of servings: Makes about 10 cookies
Serving suggestions: Serve with a glass of milk or wrap in cellophane as a gift.
These delicious chocolate hearts have a soft marzipan middle. Dust with icing sugar and cocoa. They are not only tasty but make a lovely gift or treat.
Ingredients
- 100g / 4oz self-raising flour
- 25g / 1oz cocoa powder
- 75g / 3oz chilled butter
- 50g / 2oz caster sugar
- 1 medium egg
- 100g marzipan
- 1 5ml / teaspoon icing sugar
- 1/2 5ml / teaspoon cocoa
Equipment
- large mixing bowl
- wooden spoon
- eating knife
- a medium and small cookie cutter
- baking sheet
- sieve
- rolling pin
- 2 small dishes to separate egg white and yolk
- cooling rack
- fish slice
Making and cooking it

- Sift the flour and cocoa powder together into the bowl
- Cut the butter into small cubes and add to the mixture
- Stir the butter into the flour a little and then rub the butter in, until the mixture looks like fine breadcrumbs
- Separate the egg and add the yolk and sugar to the mixture and stir in until it makes a dough
- Wrap the dough in cling film and put it in the fridge to chill for 30 minutes
- Grease the baking sheet and pre-heat the oven to 200C/400F/ Gas mark 6
- Sprinkle icing sugar onto a clean surface and roll out the marzipan to 3-4mm thick; cut out hearts with the small cutter. Collect the scraps, re-roll and cut until you have 10 hearts
- Sprinkle flour onto a clean surface and roll out the chilled cookie dough to 3mm and cut out 20 hearts using the middle sized cutter
- Put 10 biscuit hearts on the baking tray, put the marzipan hearts on top, then the other 10 biscuit hearts on top. Each cookie will have a biscuit base, then a marzipan middle, then a biscuit top
- Bake the cookies for 10 minutes. Allow to cool a little on the tray, then move to a cooling rack using a fish slice
- When cold, sift with a little icing sugar and cocoa
- These will keep for about 5 days in an airtight container

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Name: Lalo | 19th February 2012 |
Thanks everyone. I think I'll stop with the hearts for a while... although I did find LOTS of patterns and ideas and now have a whole stock of them ready for next year |
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