Rum hearts

Ingredients for 1 servings:

• 400 g flour
• 1 tsp baking powder
• 175 g sugar
• 1 packet of vanilla sugar
• 150 g butter, room temperature
• 125 g almonds, ground
• 1 drop of bitter almond oil
• 1 whole egg
• 1 egg yolk
• 3 tbsp rum
• 250 g powdered sugar
• 3 tbsp rum
• 1 tsp cocoa

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 12 minutes; Total time approx. 1 day 57 minutes

Cream the butter, sugar, and vanilla sugar until fluffy. Stir in the egg, egg yolk, bitter almond oil, and rum. Then knead with the remaining ingredients (baking powder, flour, and almonds) to form a dough. Let the dough rest in the refrigerator for a day, then roll out to about 3 mm thick and cut out the cookies using a heart-shaped cookie cutter. Bake at 180 degrees Celsius (top/bottom heat) for about 12 minutes. Mix the powdered sugar, rum, and cocoa powder into a smooth glaze and brush onto the warm cookies with a brush or similar. Note: The dough is relatively crumbly, but it’s easy to roll out and comes off the work surface easily.