Chocolate Heart Cookies
- For the cookies
- 200 grams Pastry flour
- 75 grams Hazelnuts (ground)
- 40 grams cocoa powder (dark)
- 200 grams butter
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 egg
Mound the flour with the nuts, cocoa powder, sugar, and vanilla sugar on a table or in a bowl. Make a well in the center and add the butter. Add the egg to the middle of the well.
Chop everything together with a knife to quickly combine.
Quickly knead together by hand and wrap in plastic. Chill for about 30 minutes.
Roll the dough out slightly on a floured surface. Roll out to 3-4 mm (approximately 1/8 inch) thin.
Cut out into heart shaped cookies. Place on a parchment-lined sheet tray with enough space between each cookie to allow it to spread. Bake in a preheated oven at 180°C (approximately 350°F) for 10-12 minutes.
While hot, remove the cookies and place on a wire rack. Let cool.
Beat the egg whites with the lemon juice and powdered sugar until stiff. Divide into 3 parts and color as desired with food coloring -- pink, white, and red. Decorate the cookies with the frosting. Sprinkle with the sugar pearls and sprinkles.
Allow to dry, keep airtight or enjoy immediately.