Almond hearts

Total time: 3hr 08m
Preparation Time: 60m

For 16 piece

Nutritional Information

Contains 135 Kcal, 2g Protein, 16g Carbohydrates, 7g Fat


  • Dough
  • 1 pinch salt
  • 100 g butter, soft
  • a little icing sugar
  • 1 tsp vanilla sugar
  • 1 egg whites, whisked
  • 200 g shelled ground almonds
  • 125 g white flour
  • 1 egg yolk, thinned
  • 30 g flaked almonds
  • Filling
  • 150 g raspberry jam (e.g. Velours)
  • 2 tbsp lemon juice or raspberry schnapps

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  • Dough

    Cream the butter. Add the sugar, salt and vanilla sugar, beat briefly. Stir in the egg white. Gradually add the flour and almonds, mix by hand to form a dough, flatten a little, cover and refrigerate for at least 2 hrs. To shape, divide the dough into quarters. Roll it out in portions between a cut-open plastic bag to a thickness of approx. 4 mm. Loosen the dough with a spatula, cut out hearts (approx. 7 cm), place on two baking trays lined with baking paper. Cut the middle out of half of the biscuits using a smaller heart-shaped cutter (approx. 4 1/2 cm). Coat the open hearts with a little egg yolk and scatter with flaked almonds. Leave the trays to chill for approx. 15 mins. Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack. Dust the open hearts with a little icing sugar.
  • Filling

    Combine the jam and raspberry schnapps, spoon onto the middle of the hearts (without almonds), cover each one with an open heart.
  • Shelf life:

    Keep in an airtight tin for approx. 1 week.

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