Brown hearts

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Grind citronate very finely in the universal grinder. Put flour, sugar, butter in flakes, egg, citronate, syrup, spices and baking soda into a large mixing bowl. Knead with the dough hook of the hand mixer. Then place on the work surface and work into a smooth dough with floured hands. Cover and keep cold for 2 days.

2. 2

   Halve the almonds. Divide the dough into several portions. Roll out 1 portion thinly (2-3 mm) on a floured work surface. Turn the structured roll with heart motifs in flour, tap lightly and carefully roll 1x over the rolled out dough. Cut out with heart-shaped cutters of different sizes (4 x 3.5 cm; 9.5 x 7 cm; 6.5 x 5 cm and 10.5 x 8 cm). Press a halved almond onto each of the hearts. Carefully place on 1-2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Do the same with the rest of the dough (in 9-10 trays in total). Remove from the oven, place on a cake rack (be careful, because the cookies are soft, but then become hard) and let them cool down.

3. 3

   Cut out with heart-shaped cutters of different sizes (4 x 3.5 cm; 9.5 x 7 cm; 6.5 x 5 cm and 10.5 x 8 cm). Press a halved almond onto each of the hearts. Carefully place on 1-2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Do the same with the rest of the dough (in 9-10 trays in total). Remove from the oven, place on a cake rack (be careful, because the cookies are soft, but then become hard) and let them cool down. Pour into biscuit tins and close them well

4. 4

   Waiting time 48 hours

Nutrition Facts

KCAL
40 kcal

CARBS
7 g

FATS
1 g

PROTEINS
1 g