Chocolate Heart Cookies
- For the cookies
- 300 grams Pastry flour
- 100 grams sugar
- 1 tablespoon Vanilla sugar
- 1 generous pinch lemon zest
- 1 egg
- 200 grams cold butter
- Pastry flour (for kneading)
For the cookies: Combine flour, sugar, vanilla sugar and lemon zest on the work surface. Create a well and add egg. Chop butter and sprinkle pieces all over flour.
Combine mixture with a dough cutter. Knead to form a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Then roll out dough to 3-4 mm (approximately 1/10 inch)thin on a floured surface. Cut out hearts with a cookie cutter. Place all cookies on the sheet and bake for 10-15 minutes, until light yellow. Remove from oven, place cookies on a wire rack and let cool.
For decoration: Roast nuts in a dry pan until fragrant. Add powdered sugar, let caramelize slightly, spread on parchment paper and let cool.
Chop chocolate and melt over a hot water bath. Dip cookies halfway into chocolate, place on parchment paper and sprinkle with nuts. Let dry and serve.