Knead flour, sugar, almonds, egg, salt, lemon zest, cinnamon, clove powder and margarine into a smooth dough.Finely chop semi-sweet chocolate and quickly knead in.Cover dough and chill for about 1 hour.Roll out dough about 2 mm thick and cut out about 18 large and 40 small hearts as desired.Place on a baking sheet lined with baking paper.Whisk egg yolk and brush the hearts with it. Allow to dry briefly. Sprinkle half of each heart with sugar and bake in a preheated oven at 175 °C for approx. 10 – 12 minutes. Allow to cool. Briefly warm the currant jelly and brush the unsweetened hearts with it. Coarsely chop milk chocolate and melt in a hot water bath. If desired, dip one of the upper heart corners into the chocolate. Let dry.
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