Annie Bell's Iced Marzipan Hearts

Thinly roll out the marzipan on a worksurface dusted with icing sugar to a thickness of 2mm-3mm. Cut out shapes using a 5cm heart-shaped cutter and place these on a lightly oiled baking sheet 2cm apart.

Heat the grill and toast the hearts until they colour gold, about 2 minutes, keeping a watchful eye and turning the tray around as necessary. Remove from the heat and leave to cool.

To finish, blend the icing sugar with the orange juice and food colouring in a small bowl. Using a pastry brush, paint the top of the hearts. Leave to set then if wished pipe a decoration of dark chocolate on top and allow to set again.

Transfer to a plate using a palette knife. They will keep in a covered container for a day or so. Great for nibbling with a small cup of dark coffee.

Makes 20-30.