27 December 2012,22:51 by

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Makes :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Whisk the egg yolks and water until frothy. Add the sugar and the vanilla sugar and keep whisking until creamy.
  • In a small bowl, beat the egg whites until stiff, then add the rest of the sugars and fold this into the egg yolk mixture.
  • Sift the flour and baking powder and fold into the mixture carefully (do not stir). Gradually add the butter.
  • Roll out the dough into a rectangle about ½ in thick and transfer it to a jellyroll pan lined with nonstick baking paper.
  • Bake in a preheated 400-425°F/ 200-220°C oven for 15-20 minutes.
  • Unmold immediately onto a kitchen towel dredged with sugar. Use cookie cutters to cut out 32 hearts, 36 circles and 22 one-in squares.
  • Sift the powdered sugar and knead with the marzipan. Cut out 16 heart shapes, using the same cutter as for the cookies.
  • Break the chocolate into pieces and melt in a bain-marie until smooth. Cover one half of the cookie hearts with the melted chocolate.
  • Place the other 16 hearts on top, cover again with the melted chocolate and place the 16 marzipan hearts on top of the second layer.
  • Press together firmly. Reserve the remaining chocolate and marzipan.
  • Sift the powdered sugar, mix with the redcurrant jelly and water until thick and glossy, and brush the mixture over the hearts.
  • Stir the nut paste in a bain-marie until smooth. Cover half of the circles with the nut paste and place the others on top.
  • Stir the rest of the melted chocolate with the creamed coconut in a bain-marie until smooth.
  • Frost the cookies with the mixture. Roll out the leftover marzipan and cut out 11 one-in squares.
  • Spread the nougat evenly onto one half of the squares and place the rest of the squares on top.
  • Sift the powdered sugar, mix with the lemon juice until thick and glossy and spread this on the squares. Coat the hearts and circles with lemon or chocolate frosting.
  • Roll the rest of the marzipan into a cylinder, cover with the remaining chocolate frosting, cool, and slice into rounds. Top the round cookies with the slices.
  • Crumble the rest of the cookie dough, place in a mixing bowl and sprinkle with the Curacao.
  • Melt the creamed coconut and allow to cool. Sift the powdered sugar and the cocoa powder into a mixing bowl and add the vanilla sugar.
  • Stir in the egg and the melted creamed coconut. Add to the cookie crumbs, mix well, and form about 10 little balls.
  • Dip the balls in the chocolate sprinkles and leave to set in the refrigerator overnight.


For the cookie dough

  • 3 egg yolks
  • 3 tablespoon warm water
  • 75 grams sugar
  • 1 package vanilla sugar
  • 3 egg whites
  • 150 grams all-purpose flour
  • 1 level teaspoon baking powder
  • 6 tablespoon melted butter, cooled

For the heart-shaped cookies

  • 200 grams powdered sugar
  • 100 grams plain marzipan
  • 150 grams plain baking chocolate
  • 3 tablespoon redcurrant jelly
  • 2 teaspoon water

For the round cookies

  • 6-8 tablespoon nut paste
  • 4 teaspoon creamed coconut 
  • 200 grams powdered sugar
  • 1-2 tablespoon lemon juice
  • Candied fruits 

For the truffle balls

  • 2 tablespoon Curacao
  • 2½ tablespoon creamed coconut 
  • 2 tablespoon powdered sugar 
  • 1 heaping tablespoon cocoa powder
  • 1 package vanilla sugar 
  • 1 tablespoon chocolate sprinkles

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