Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape
Icing
How it's done
Dough
Mix the flour, almonds, salt, sugar and yeast in a bowl. Add the butter, almond mixture and milk, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Combine the almond mixture, butter and milk.
To shape
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 50 cm. Spread the filling over half of the dough, sprinkle with the raspberry powder. Fold the empty half over the top to make a rectangle of approx. 25 x 30 cm. Cut the dough into 14 strips approx. 2 cm wide. Roll the two short edges of the dough strips in towards the middle, shape into hearts, place on a baking tray lined with baking paper. Cover and leave to rise again for approx. 30 mins.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly.
Icing
Mix the icing sugar, raspberry powder and lemon juice. Coat the hearts with the icing, leave to dry.
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