For the almond hearts, make a shortcrust pastry from the pastry ingredients, wrap in cling film and chill for about 3 hours.
Preheat the oven to 190°. Roll out dough thinly (about 3 mm) and cut out about 60 hearts and bake for about 12 minutes until light brown.
For the filling, mix sugar with the 50 ml water, boil for 2 minutes and let cool. Cut the marzipan into small pieces and mix with the sugar syrup and the Amaretto.
Assemble 2 hearts each with the filling, then dip them half in lukewarm chocolate coating and sprinkle the almond hearts with chopped pumpkin seeds