Description
Almond Heart Cookies are delicate, buttery sandwich cookies with a tender crumb and a sweet jam filling, perfect for festive occasions or as a charming gift. Featuring almond flour for a subtle nutty flavor and topped with powdered sugar, these cookies combine classic European baking with a romantic heart shape to delight both the eyes and palate.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely ground almonds or almond flour
Topping and Filling
- 1/4 cup sliced almonds (optional, for topping)
- Raspberry or strawberry jam (for filling)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly without sticking.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, powdered sugar, and granulated sugar. Beat together until the mixture is light, fluffy, and well incorporated, creating a creamy base for your cookie dough.
- Add Egg and Almond Extract: Beat in the large egg followed by the almond extract, mixing thoroughly to distribute the flavors evenly within the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour. This ensures all dry ingredients are well mixed and prevents clumps.
- Form the Dough: Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Be careful not to overmix to keep the dough tender.
- Chill the Dough: Divide the dough in half and shape each portion into a flat disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to firm up, making it easier to roll out.
- Roll Out and Cut Cookies: On a lightly floured surface, roll each dough disk to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies. For half of the cookies, use a smaller heart cutter to cut out the centers to create a window effect.
- Arrange and Bake: Place all cookies on the prepared baking sheet. Optionally, sprinkle sliced almonds on solid cookies for added texture. Bake for 8–10 minutes until the edges turn lightly golden.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack to set their shape and texture.
- Assemble Sandwich Cookies: Spread a small amount of raspberry or strawberry jam on the solid heart-shaped cookie bases. Top each with a corresponding cut-out cookie to create charming jam-filled sandwiches.
- Optional Finishing Touch: Dust the completed sandwich cookies lightly with powdered sugar for a beautiful, festive look before serving or storing.
Notes
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Feel free to substitute other nut flours such as hazelnut or pistachio flour for variety.
- Almond extract can be swapped with vanilla or other nut extracts to customize flavor.
- Instead of jam, use chocolate spread or lemon curd for different filling options.
- If you don’t have sliced almonds for topping, you may omit them without affecting the flavor significantly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 9g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
