Princess Heart

For the princess hearts, knead wheat flour with butter, 100 g powdered sugar and 2 tablespoons whipped cream into a short pastry, chill.

If necessary, knead the raw marzipan with a little powdered sugar or roll out immediately. Cut out hearts and place them on a plastic foil.

Knead the dough, roll it out and cut out hearts. Place the hearts on a greased baking tray and bake at 180 degrees top/bottom heat for about 6 – 7 minutes.

Let the hearts cool down. Spread each heart with raspberry jelly and then glue together with a marzipan heart in the center.

Let stand a bit so that the jelly dries. Mix 100 g of powdered sugar and raspberry juice to make a glaze.

Dip the hearts halfway and place on baking paper to dry. Decorate the princess hearts with one sugar heart each.

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