Apricot-nut hearts (diabetics)

Name: Apricot-nut hearts (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g + some flour; 125 g cold butter or margarine; 63 g Diabetic sweetness; 1 egg + 1 egg yolk (size M); 1 pinch Salt; 1 tablespoon (25 g) Apricot Jam; 50 g Walnut kernels; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g + some flour
125 g cold butter or margarine
63 g Diabetic sweetness
1 egg + 1 egg yolk (size M)
1 pinch Salt
1 tablespoon (25 g) Apricot Jam
50 g Walnut kernels
baking paper

Directions

1
Knead 250 g flour, fat in pieces, 60 g diabetic sweetness, 1 egg and salt to a smooth dough. Cover and chill for about 1 hour. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out 40 large (approx. 5 x 5 cm) and 40 small hearts (approx. 4 x 4 cm). Place hearts on 2-3 baking trays lined with baking paper.
2
Whisk egg yolk and 1-2 tablespoons of water. Brush the small hearts with it. Bake all hearts in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Warm up the jam. Finely chop the nuts and stir into the jam. Place about 1/4 teaspoonfuls of each on the large hearts. Place small hearts on top. Let it cool down.
3
Warm up the jam. Finely chop the nuts and stir into the jam. Place about 1/4 teaspoonfuls of each on the large hearts. Place small hearts on top. Let it cool down. Dust with 3 g sweetness
4
Waiting time approx. 2 hours. / 1/2 BE