Cinnamon-cherry hearts

Name: Cinnamon-cherry hearts
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 125 g Butter or margarine; 200 g Flour; 100 g ground hazelnuts; 100 g Icing sugar; 1 egg (size M); 1 TEASPOON Cocoa powder; 2 TEASPOONS Cinnamon; 1/2 glass (225 g) Cherry jam from morello cherries; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

125 g Butter or margarine
200 g Flour
100 g ground hazelnuts
100 g Icing sugar
1 egg (size M)
1 TEASPOON Cocoa powder
2 TEASPOONS Cinnamon
1/2 glass (225 g) Cherry jam from morello cherries
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Flour

Directions

1
Cut the fat into small cubes. Knead flour, hazelnuts, fat cubes, icing sugar, egg, cocoa and cinnamon with the dough hooks of the hand mixer to a smooth dough. Let it rest in a cool place for about 5 minutes. Roll out the dough on a floured work surface to a thickness of about 3 mm and cut out hearts (about 5.5 cm Ø). Knead dough remains together, roll out again and cut out. Cut out a total of approx. 60 hearts. Place hearts on two baking trays lined with baking paper.
2
Then use a smaller heart cutter (approx. 3 cm Ø) to cut out the middle of half of the hearts. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes in a row. Let them cool down for about 5 minutes and remove from the baking tray. Warm up the sour cherry jam, pass through a sieve and brush the whole hearts with it. Place hearts with a hole on top and fill up a little with chocolate coating. Dust with icing sugar if necessary. Results in about 30 pieces