Marzipan Hearts

By Emma Marsden From the book Heart On A Plate
Marzipan Hearts

If you're short of time, you can cheat in this recipe by using naturally coloured ready-made marzipan instead of home-made - you'll need about 200g.


  • 100g ground almonds
  • 50g golden caster sugar
  • 50g icing sugar, plus extra for dusting
  • 2-3 tbsp beaten egg
  • 1 tsp orange juice
  • red food colouring
  • edible gold glitter


You will need:

4cm heart-shaped cutter

10-12 lollipop sticks


Put the ground almonds into a bowl with the sugars. Male a well in the middle and stir in the beaten egg and orange juice with a wooden spoon. Use your hands to knead everything together into a paste, then wrap in cling film and chill in the fridge for 1 hour.

Lightly dust a board with icing sugar and roll out the chilled marzipan until it's about 1cm thick. Stamp out 10-12 hearts using a 4cm cutter, rerolling the marzipan as necessary.

Push a lollipop stick through the pointed end of each heart and lay out to dry on a sheet of baking parchment for 4 hours, turning halfway through.

Once the marzipan is dry, toast both sides of each heart with a blowtorch or under a hot grill until lightly browned. Brush the top with the red food colouring, then flick gold glitter all over the surface, Jackson Pollock-style. Allow to dry, then serve.

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