For the Steirerherzen make a shortcrust pastry from all ingredients. Ground pumpkin seeds so many that a beautiful green color. Let the dough rest in a cool place for a short time.
Roll out dough and cut out hearts and bake at about 175 degrees. Stick two hearts together with apricot jam. Dip one half of the heart with chocolate icing and wait for it to dry.
Then make a line downwards with melted white chocolate on the chocolate icing and then pull it down with a wooden stick in serpentine lines so that a heart-shaped pattern is created.