for 14 pieces

Dough

400 g	zopf flour
100 g	shelled ground almonds
1 tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
75 g	butter, soft
100 g	almond paste
1 ½ dl	milk

Filling

50 g	almond paste
30 g	butter, soft
1 tbsp	milk

To shape

10 g	raspberry powder

Icing

100 g	icing sugar
10 g	raspberry powder
3 tbsp	lemon juice

How it's done

Dough

Mix the flour, almonds, salt, sugar and yeast in a bowl. Add the butter, almond mixture and milk, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Combine the almond mixture, butter and milk.

To shape

On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 50 cm. Spread the filling over half of the dough, sprinkle with the raspberry powder. Fold the empty half over the top to make a rectangle of approx. 25 x 30 cm. Cut the dough into 14 strips approx. 2 cm wide. Roll the two short edges of the dough strips in towards the middle, shape into hearts, place on a baking tray lined with baking paper. Cover and leave to rise again for approx. 30 mins.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly.

Icing

Mix the icing sugar, raspberry powder and lemon juice. Coat the hearts with the icing, leave to dry.

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