Decorated shortcrust pastry hearts

Name: Decorated shortcrust pastry hearts
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g Flour; 100 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 1 pinch Salt; 125 g cold butter; 1 egg (size M); 30 g flaked almonds; 3-4 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g Flour
100 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
1 pinch Salt
125 g cold butter
1 egg (size M)
30 g flaked almonds
3-4 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour, sugar, orange peel and salt in a mixing bowl. Add butter in flakes and the egg. Knead first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Wrap the dough in cling film and chill for about 30 minutes. Briefly knead the dough until it is smooth and roll out to a thickness of approx. 4 mm on a well floured work surface. Cut out hearts with a heart cutter (approx. 5.5 cm Ø).
2
Place hearts on 2 baking trays lined with baking paper. Spread almond flakes on the cookies and press them lightly. Bake the baking trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Take out, place on a grid and let cool off. Dust the cookies with icing sugar
3
Waiting time approx. 1 hour