Makes approximately 50 pieces.
Dough
150 g soft butter
300 g plain flour
100 g powdered sugar
1 egg
Topping
2 egg yolks
a little water
60 g almonds with skin
about 20 g ground cinnamon
about 100 g sugar
Instructions:
1. Take the butter out of the fridge ahead of time so it’s at room temperature when you start.
2. Mix the ingredients just until a smooth dough forms, then chill it for 30 minutes.
3. Roll the dough out on a lightly floured surface to 2 mm thick. Cut out heart shapes (about 5.5 cm wide) and place them on parchment-lined baking sheets.
4. Knead the remaining dough together. Let it cool again, roll it out, and cut out cookies as before.
5. Beat the egg yolks with a splash of water in a small bowl. Roughly chop the almonds and mix them with the cinnamon and sugar in another small bowl.
6. Brush the hearts with a little egg wash and sprinkle with the cinnamon mix. Bake at 190°C until golden and set on the bottom, about 7–8 minutes (ovens vary).
7. Let the cookies cool completely. Store in an airtight cookie tin.
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