John Myers
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Cookies: Crispy Hearts
The perfect cookies: crispy hearts recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Spelled flour type 630
- 150 g Ground almonds
- 80 g Powdered sugar
- 140 g Butter
- 2 piece Eggs (M)
- 1 pinch Salt
- 4 drops Bitter almond flavor
The topping
- 200 g Almond sticks
- 30 g Dried cranberries
- 30 g Dried apricots *
- 80 g Butter
- 80 g Sugar
- 50 g Honey liquid
- 100 g Cream
……also
- 300 g Dark couverture
- 20 g Coconut oil
The dough
- Knead shortcrust pastry out of all the ingredients, wrap it in cling film and let it rest for an hour in the refrigerator.
The topping
- In the meantime, cranberries and apricots * – please DO NOT use soft apricots, firstly they are too soft and secondly they contain preservatives – cut into very small cubes.
- Bring the butter, sugar, cream and honey to a boil, stir until the sugar has melted. Stir in the fruit cubes and the almond sticks. Bring to the boil again and then cool completely.
The finish
- Roll out the dough in portions between two sheets of cling film (this saves flour), cut out hearts and place them on a tray lined with foil or paper.
- Use a teaspoon to spread the almond mixture over the hearts.
- Preheat the oven to 160 ° C and bake the hearts for about 12 minutes. Take out and let cool on a rack.
- Crush the couverture and let it melt together with the coconut oil in a water bath. (DO NOT heat above 38 ° C) Use a small spoon to spread the chocolate mixture over the biscuits and let it set.
- Placing and hiding in a suitable container, because the parts are addictive.
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