Heart Marzipan Cookies
Soft hearts, buttery edges, piped marzipan hugs and a ruby-red raspberry centre 💕
These marzipan jam heart cookies are my little Valentine’s love letters : sweet, nostalgic, and perfect for sharing (or keeping all to yourself). Baked with love, filled with jam, and made for cosy teatime moments. 🍓💗
Ingredients:
Butter Cookie Dough
400g plain flour
100g icing sugar
½ tsp baking powder
220g chilled butter, cubed
1 egg
1 tsp vanilla paste
Marzipan Topping
300g marzipan
2 egg whites
2 tbsp icing sugar
extra ground almonds
Filling
Seedless raspberry jam
Method:
Make the Cookie Dough
Add the plain flour, icing sugar, baking powder, vanilla paste, and chilled butter to a stand mixer fitted with the paddle attachment.
Mix on low speed until the mixture resembles fine breadcrumbs.
Gradually add the egg and mix just until the dough comes together.
Shape into a flat disc, wrap, and chill for 30 minutes.
Roll out to 4–5mm thickness and cut using a 6–7cm heart cutter.
Place on a lined baking tray and bake at 180°C for 10 minutes, until just set.
Pipe & Bake the Marzipan
Mix the marzipan with the egg whites until smooth and pipeable.
If needed, add a little extra ground almonds or icing sugar to achieve a firm piping consistency.
Transfer to a piping bag fitted with a small star tip.
Pipe a heart border around each cookie.
Bake again at 180°C for 10 minutes, until lightly golden.
Fill & Finish
Cool the cookies on a wire rack for 5 minutes.
Spoon or pipe seedless raspberry jam into the centre of each marzipan heart.
Allow the jam to set before serving.
Notes
Store in an airtight container for up to 4 days.
Ideal for gifting or making ahead.