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


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


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
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.
Shelf life: Keep in an airtight tin for approx. 1 week.

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