Valentine's Chocolate Marzipan Hearts

Healthiness : (11 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.

• 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

• 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

Always wash your hands before preparing food.

• 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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