Crumbly Almond Hearts Recipe
Ingredients
1 cup plus 2 tablespoons (250 g) butter, softened
1 cup (120 g) powdered sugar, sifted
2 egg yolks
1 cup (100 g) ground almonds
2-1/3 cups (350 g) all-purpose flour, sifted
40 blanched halved almonds
Directions
Beat butter, powdered sugar and 1 egg yolk in a large bowl until pale and creamy.
Add ground almonds and flour.
Knead quickly to a firm dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out 40 small heart shapes; place on a large baking sheet.
Beat second egg yolk; brush over cookies.
Place 2 almond halves on each cookie.
Bake 10 to 12 minutes or until golden.
Cool slightly on baking sheet then cool completely on a rack.
Add ground almonds and flour.
Knead quickly to a firm dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out 40 small heart shapes; place on a large baking sheet.
Beat second egg yolk; brush over cookies.
Place 2 almond halves on each cookie.
Bake 10 to 12 minutes or until golden.
Cool slightly on baking sheet then cool completely on a rack.
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