for 40 pieces

Dough

200 g	butter, soft
125 g	icing sugar
1	fresh egg white
200 g	white flour
200 g	ground hazelnuts
1 tsp	cinnamon
½ tsp	bourbon vanilla powder
1 pinch	ground cloves
1 pinch	salt

Bake

200 g	caramel cream with salted butter
	icing sugar, to dust

How it's done

Dough

Place the butter in a bowl, add the icing sugar and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and all the other ingredients up to and including the salt, add to the bowl, mix quickly to form a dough, flatten a little, cover and chill for approx. 1 hr.

Roll out

Roll out the dough in batches (approx. 4 mm thick) between two sheets of baking paper, chill for approx. 30 mins.

Shape

Cut out hearts of different sizes (from approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut a small heart (approx. 1 cm in diameter) out of half of the hearts, chill for approx. 30 mins.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly on a cooling rack. Spread the caramel sauce on top of the warm biscuit bases. Cover with the top half of the biscuits. Dust with icing sugar.

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