This post may contain affiliate links. Please read my privacy policy.
Almond Heart Cookies - Give your love the gift of love with lot of hearts this year! Happy baking using this almond heart cookies recipe.
Give your love the gift of love with lot of hearts this year! Happy baking using this almond heart cookies recipe.
It’s February and romance is in the air.
Yes, Valentine’s Day is around the corner, and I am sure many of you are thinking of recipe ideas to surprise your sweetheart.
As many of you know, food is the surefire way to get to your love’s heart, make the stomach happy and your love will be forever yours.
As I was reading through the February issue of Martha Stewart Living, two recipes caught my eyes.
One is this beautiful and wonderful almond-eye heart cookies, in the beautiful and oh-so-romantic love shape.
They are dusted with powdered sugar and I just wanted to eat them, or wished that someone would actually bake these for me, and then wrapped them nicely in a box, with ribbon and a card that says “I Love You.”
Anyway, I don’t think I am getting that but I am sure your loved ones will be very delighted if you make these almond heart cookies specially for your sweetheart.
To plan your Valentine’s day ahead, you can actually make these cookies 3 days in advance before V day.
So what are you waiting for? Give your love the gift of love with lot of hearts this year! Happy baking using this almond heart cookies recipe.
Frequently Asked Questions
This recipe is only 481 calories per serving.
What To Serve With Almond Heart Cookies
For a delightful afternoon tea party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Almond Heart Cookies
Ingredients
- 1/2 cup blanched whole almonds, toasted
- 1/2 cup light rye flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 1 stick unsalted butter, softened
- 1/2 cup confectioners’ sugar, plus more for dusting
- 1 large egg yolk
- 1/4 teaspoon almond extract
Instructions
- In a food processor, pulse the almonds and flours until the nuts are finely ground. Add salt and cinnamon, then pulse to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until smooth and fluffy. Add the egg yolk and almond extract; beat until combined. Reduce the speed to low and gradually beat in the flour mixture until just combined.
- Preheat the oven to 350°F (176°C). Roll tablespoon-sized portions of dough into 1/4-inch (5 mm) thick ropes, each about 7 inches (17 cm) long. Transfer to parchment-lined baking sheets and shape into hearts. Refrigerate until firm, about 10 minutes.
- Bake, rotating the sheets halfway through, until the cookies are golden brown and crisp, about 17 minutes. Let cool completely on the baking sheets on wire racks. Dust with confectioners' sugar just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
