John Myers
Ingredients for 8 servings:
- 500 g flour
- 250 g butter
- 250 g sugar
- 2 eggs
- 2 egg yolks
- 250 g hazelnuts, ground (almonds are also suitable)
- 3 tbsp cocoa powder
- 1 tsp cinnamon
- 250 g powdered sugar
- lemon juice
- Egg yolk, for brushing
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
sweet and sour combine perfectly
From the above ingredients, make a chopped shortcrust pastry, which you let rest in the cold for a while. Then, roll out each portion of dough into a 1/2 cm wide sheet and cut out small hearts with a cutter. Place these on a baking sheet lined with baking paper and let them stand for a while in a cool place. They should stiffen slightly. Then, brush the hearts lightly with egg yolk (you can thin it with a little water) and bake them in the oven on the middle rack at 210-220°C for about 12-18 minutes. In the meantime, mix the powdered sugar with enough lemon juice until it forms a thick paste and brush the hearts with it immediately after baking while they are still hot. Let cool on a wire rack and store in tins. Makes about 60-80 pieces. Be careful when rolling out the dough—it is very crumbly and brittle. You need some patience and sensitivity when rolling it out.
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