Cinnamon hearts

This cinnamon and marzipan cookie is a wonderful way to say thank you from the heart. We can often show our appreciation for people who are important to us with small gestures. It doesn't take many words - and something home-baked, with our time and affection in it, is particularly suitable as a heartfelt gesture. Why not make your favorite people in your circle of friends and family happy with our cinnamon marzipan hearts for birthdays or Mother's Day?

The quantities given in the recipe make ten large hearts. However, you can also divide the dough into more portions if you want to bake a larger number of hearts.

1. first prepare the cinnamon marzipan mixture. (You can do this the day before or even a few days in advance, as the finished mixture can easily be frozen). Knead the marzipan, sugar, salt and water into a soft mixture (by hand or with a mixer). Then work in the cinnamon and finally fold in the melted butter. Leave this mixture to cool in the fridge for a few hours. 2. For the sweet yeast dough, pour the cold milk into a large bowl and stir in 75 g of sugar. Dissolve the yeast cube in the sweetened milk. Add the wheat flour and the egg and knead for a few minutes until the ingredients are well combined into a dough. 3. Now cut the (not too cool) butter into cubes, add and knead in until it is absorbed by the dough. 4. Add the salt. The dough can now be kneaded intensively until it becomes much more elastic and can be stretched without tearing. This will take at least 15 minutes. 5. cover the dough and leave to rest at room temperature for at least 45 minutes. 6. in the meantime, line a baking tray (or two, if you prefer to make smaller hearts) with baking paper and preheat the oven to 180 °C top/bottom heat. 7. divide the dough into pieces according to the desired size and number of hearts, shape into balls and leave to rest briefly. This will make the dough balls easier to roll out and they will not contract as much. Then roll out into an oval shape on the worktop or baking board using a rolling pin. Spread the prepared cinnamon marzipan mixture onto the ovals using a pastry card or angled palette. 8. Roll up each piece of dough and fold the rolls once in the middle. Using a pastry cutter or knife, cut each roll in half lengthwise and fold out to the left and right like a fan. Press the underside together a little to create a nice heart shape. 9. Place the dough hearts on the baking tray and leave to proof. (The time can be determined with the finger pressure test: When they have reached proofing, the dent pressed in with your finger will only disappear slowly). 10. Bake at 180 °C top/bottom heat for approx. 15 minutes. 11. Mix a glaze from the lemon juice and powdered sugar and spread over the warm hearts with a pastry brush.