Marzipan Orange Hearts

Work the marzipan with 50 g powdered sugar, then incorporate orange zest, cinnamon and orange liqueur.

Roll the marzipan between two sheets of cling film to about 1 cm thickness.

Use small cutters to cut out hearts or stars and place them on a cooling rack.

Let the cut marzipan hearts dry on the cooling rack.

Stir the remaining powdered sugar with 1 tsp orange zest, a little orange juice and, if desired, orange liqueur to a smooth icing.

Coat the marzipan hearts with the icing and decorate with pieces of candied orange.

Let the glazed hearts dry for about 5 hours.

Store in a cool place; the marzipan-orange hearts will keep for about 2 weeks.