Peanut Hearts

Name: Peanut Hearts
Cook time: 1 h
Total time: 1 h
Yield: 32
Ingredients: 50 g unsalted peanuts; 175 g Butter; 300 g Flour; 100 g Sugar; 1 pinch Salt; 2 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 125 g redcurrant jelly; 40 g Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 32

50 g unsalted peanuts
175 g Butter
300 g Flour
100 g Sugar
1 pinch Salt
2 Egg yolk (size M)
2 TABLESPOONS Whipped cream
125 g redcurrant jelly
40 g Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Finely grind the peanuts. Put butter in flakes, flour, sugar; salt and peanuts in a mixing bowl and work well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.
2
Wrap in foil and refrigerate for about 1 hour. Halve the dough. Roll out thinly in portions on a lightly floured work surface. Cut out 64 hearts (approx. 6 cm). Cut out the middle of half of the hearts with a small heart shape.
3
3 baking trays lined with baking paper. Place hearts on the baking trays. Whisk the egg yolks with cream and coat the hearts. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes until golden brown.
4
Let it cool down on a cake rack. Warm the jelly in a saucepan. Allow to cool slightly until it becomes thick again. Spread the jelly on the biscuits without a hole and place the edge of the heart on top. Dust all cookies with icing sugar.