Almond Hearts


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

Servings
For 16 pieces


Nutritional Information

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


Ingredients

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

View these products

Instructions

  • 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 stages 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 yoke and sprinkle 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.
  • Haltbarkeit:

    Gut verschlossen in einer Dose ca. 1 Woche.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home