Almond Heart Cookies
Give your love the gift of love with a lot of hearts this year! Happy baking using this almond heart cookies recipe.Photos by Jonathan Lovekin. Courtesy of Martha Stewart Living. Copyright © 2014.
Servings: 4 people
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
Serving: 4people | Calories: 481kcal | Carbohydrates: 41g | Protein: 8g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 152mg | Potassium: 208mg | Fiber: 4g | Sugar: 16g | Vitamin A: 772IU | Vitamin C: 0.01mg | Calcium: 68mg | Iron: 2mg