Crispy hearts

Name: Crispy hearts
Cook time: 1 h
Total time: 1 h
Yield: 65
Ingredients: 200 g Flour; 100 g crushed almonds; 75 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 7-10 Tbsp pulp of 1 vanilla pod; 1 TABLESPOON Almond liqueur (e.g. Amaretto); 125 g Butter or margarine; 1 egg (size M); 100 g flaked almonds; 175 g Raspberry Jam; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 65

200 g Flour
100 g crushed almonds
75 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
7-10 Tbsp pulp of 1 vanilla pod
1 TABLESPOON Almond liqueur (e.g. Amaretto)
125 g Butter or margarine
1 egg (size M)
100 g flaked almonds
175 g Raspberry Jam
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough put flour, almonds, sugar, salt, vanilla sugar, vanilla pulp, liqueur, fat in flakes and egg in a mixing bowl. Knead with the dough hooks of the hand mixer to a smooth dough. Then knead again briefly with your hands. Wrap the dough in foil and put it in a cool place for about 30 minutes. In the meantime, roast the almonds in a pan without fat at medium heat until golden brown. Remove from the pan and set aside.
2
Roll out the dough on a floured work surface (approx. 2 mm thick). Cut out hearts of different sizes and place them on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 10-12 minutes. Remove from the oven, place on a rack and allow to cool. Spread a thin layer of jam on the cookies. Sprinkle with roasted almond flakes and dust with icing sugar