John Myers
Ingredients for 1 servings:
- 250 g butter
- 150 g powdered sugar
- 100 g almond(s), unpeeled ground
- 350 g flour
- 2 egg yolks
- 80 half almonds
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
makes about 40 cookies
Cream the butter with the sifted powdered sugar and one egg yolk until fluffy. Add the ground almonds and sifted flour and knead everything into a firm shortcrust pastry. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for 2 hours. Preheat the oven to 200°C. Roll out the dough on a floured surface to a thickness of ½ cm and cut out hearts; other shapes are also possible. However, they should not be too large, but roughly the size of a standard heart shape. You should end up with about 40 cookies. Place the cut-out hearts on the baking sheet, whisk the second egg yolk, brush the hearts with it, and place two almond halves on each heart. Bake the hearts on the middle rack for 8-10 minutes. Let the hearts cool slightly on the baking sheet, then remove from the sheet and let them cool completely on a wire rack. The best way to do this is to simply pull the cookies onto the baking paper. You can also use a wide knife to peel the cookies off the paper one by one and place them on the wire rack.
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