Almond hearts

Almond hearts

Total: 3 hr 8 min. | Active: 1 hr
Nutritional value / piece: 135 kcal
, Fat: 7 g
, Carbohydrate: 16 g
, Protein: 2 g


16 pieces


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:

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100 g butter, soft
60 g icing sugar
1 pinch salt
1 tsp vanilla sugar
1 egg white, beaten
125 g white flour
200 g shelled ground almonds
1 egg yolk, thinned
30 g flaked almonds
a little icing sugar


150 g raspberry jam (e.g. Velours)
2 tbsp lemon juice or raspberry schnapps
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How it's done

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Cream the butter. Add the sugar, salt and vanilla sugar, beat briefly. Stir in the egg white. Gradually add the flour and almonds, mix by hand to form a dough, flatten a little, cover and refrigerate for at least 2 hrs.

To shape, divide the dough into quarters. Roll it out in portions between a cut-open plastic bag to a thickness of approx. 4 mm. Loosen the dough with a spatula, cut out hearts (approx. 7 cm), place on two baking trays lined with baking paper. Cut the middle out of half of the biscuits using a smaller heart-shaped cutter (approx. 4 1/2 cm). Coat the open hearts with a little egg yolk and scatter with flaked almonds. Leave the trays to chill for approx. 15 mins.

Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack. Dust the open hearts with a little icing sugar.


Combine the jam and raspberry schnapps, spoon onto the middle of the hearts (without almonds), cover each one with an open heart.

Good to know
Shelf life: Keep in an airtight tin for approx. 1 week.
Tip: Also coat the little cut-out hearts with egg yolk and sprinkle with the almonds then bake with the large hearts. After baking, dust with icing sugar if liked.

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